Recipe: Tasty Cheese fondue (Andres's recipe)

Recipe: Tasty Cheese fondue (Andres's recipe) Delicious, fresh and tasty.

Cheese fondue (Andres's recipe). Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses. We made this cheese fondue recipe tonight for Christmas Eve following the ingredients to the letter. Fondue is a fun and informal way to gather friends and family together.

This traditional cheese fondue recipe features both Emmental and Gruyère cheeses as well as a type of brandy called Kirschwasser (also called Kirsch), which is made from cherries.

If you can't find Kirschwasser, you can substitute brandy or cognac.

This swiss cheese fondue recipe from Chef Melissa Kelly is sure to warm you up on a cold winter night.

You can have Cheese fondue (Andres's recipe) using 18 ingredients and 17 steps. Here is how you cook it.

Ingredients of Cheese fondue (Andres's recipe)

1. You need 700 gr of Gruyere.

2. You need 350 gr of Emmental.

3. You need 350 gr of Appenzel.

4. Prepare 100 gr of Gorgonzola.

5. Prepare 1 clove of garlic.

6. Prepare 1 glass of white wine.

7. It’s 1 slosh of coñac (or sake!!).

8. Prepare 1 pinch of curry or nutmeg.

9. It’s of Dipping ingredients…..

10. Prepare of Fresh pineapple chunks.

11. Prepare of Apple chunks.

12. It’s of Pickled onions.

13. You need of Small gherkins.

14. It’s of Cherry tomatoes.

15. Prepare of Lychees.

16. You need of Bread from the day before.

17. Prepare of Blanched carrots and asparagus.

18. You need of Tiny potatoes.

Here is how to make the most delicious cheese.

I went to high school in Switzerland and wouldn't dream of putting anything into my cheese fondue other than day-old bread.

Swiss Cheese fondue is the perfect holiday appetizer to gather your friends and family to create a sense of intimacy that is informal and memorable.

Swiss Cheese Fondue is one of my favorite appetizers - in fact, it is hearty enough to make a meal.

Cheese fondue (Andres's recipe) step by step

1. Get the cheeses together and start grating…. and grating…. and grating… and (have a sip of wine) grate some more……

2. When the cheese is ready and your arm is really aching - youre ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished..

3. Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later..

4. Prepare the dipping ingredients..

5. Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring.

6. Stir, stir and stir.

7. Stir some more, and when the cheese starts to melt add the gorgonzola.

8. Start stirring making large 8 shapes with the spoon.

9. Keep stirring eights and the mixture will get thicker. The oil on the top is normal - its the fat that solid cheese has us happily oblivious to….

10. Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon.

11. When you have a smooth consistency, the fondue is ready to go on to its little burner..

12. Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match..

13. Put the fondue on the burner.

14. Start dipping….

15. And dipping……

16. Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much)..

17. Keep dipping and enjoy :-).

This easy cheese fondue recipe uses time-saving shortcuts like shredded Swiss cheese and ready-to-eat Alfredo pasta sauce.

Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.

Add the wine and heat to boiling.

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points.

Why this recipe works: A combination of Emmentaler and Gruyère produces a not-too-expensive fondue with a rich, delicious flavor that's not.