cheese fondue recipe

This easy Swiss Cheese Fondue recipe from The Melting Pot is velvety smooth and full of rich flavors from Gruyère, white wine, cracked black pepper and nutmeg.

Swiss Cheese Fondue

cheese

Gruyère Cru cheese

Tablespoons all-purpose flour

dry white wine

lemon juice

Tablespoon finely chopped garlic

Kirschwasser (cherry flavored liqueur)

black pepper

nutmeg

bread,

Granny Smith apple, sliced

Shred the cheese and toss with the flour...

Shred the cheese and toss with the flour in a large bowl. Set aside.

Using a double boiler or fondue pot over...

Using a double boiler or fondue pot over medium heat, add the white wine, lemon juice and finely diced garlic. Heat for 1-2 minutes.

Add half of the cheese to the pot...

Add half of the cheese to the pot and whish until melted and smooth.

Add the remaining cheese and whisk until melted...

Add the remaining cheese and whisk until melted and well combined.

Using a spatula, pull the cheese from the...

Using a spatula, pull the cheese from the edge and add the Kirschwasser to the side of the pot. Cook for 1-2 minutes until the alcohol has a chance to cook off a little bit.

Whisk in the black pepper and nutmeg and...

Whisk in the black pepper and nutmeg and serve with cubed bread and apples.

We remixed classic Alpine fondue with a touch of Canadiana: Oka cheese, whose pungent nuttiness pairs well with Swiss. To take the homegrown homage to another level, we swapped wine for beer—a white ale with mellow hops gave us the best body and balance overall. When you work (not too) hard to make a fondue everyone is fond of, accompaniments also matter. In this case, we cut a colourful array of crisp vegetables down to long-stemmed-fork-spearing size, and rounded out the dippers with cubed bread, snappy saucisson slices and crunchy cornichons.

Beer Cheese Fondue

lb (340 g) Oka cheese, grated

lb (340 g) Swiss-style cheese, grated

cornstarch

(250 ml) white ale

tbsp (15 ml) lemon juice

Black pepper,

recipe oven-roasted vegetables

lb (115 g) small baby potatoes, boiled

Endives,

sausage,

Country bread, cubed

Gherkins

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In a large bowl, combine the cheeses with the cornstarch.

On the stovetop, in a fondue pot, bring the white ale to a boil. Over medium heat, gradually add the cheese mixture, stirring after each addition until the cheese has melted. Add the lemon juice. Season with the pepper.

Place the fondue heating plate at the centre of the table. Select the Cheese function and set the pot on the heating plate. Serve with the vegetables, sausage, bread and gherkins.

Super bonne recette et facile. Même ma mère qui n'aime pas la fondu au fromage a adoré.

Très bon goût, par contre, le mélange n’était pas homogène et tendait à se séparer.  Servie avec pain, jambon blanc et morceaux de poire.

J’ai adoré ta délicieuse recette, Ricardo! Étant amateur de suif, j’ai décider d’en rajouter dans la fondue pour la rendre plus “molle”. Je recommande a tous d’essayer cette variante! En passant, j’ai rajouter seulement 4 tasses de suif à la recette originale ;) un régal pour moi et mes amis imaginaires ! :)

AU LIEU DE METTRE DE LA BIÈRE BLANCHE J'AI 2 L DE NOIR

Cette recette était facile. J'ai adoré le choix des fromages. Il a de bon goût avec du pain. Les pommes vertes lui vont bien aussi avec.

https://cdn.jwplayer.com/v2/media/UtlKKwiy

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