Cheese fondue (Andres's recipe)

Steps Making Recipes Cheese fondue (Andres's recipe) using 18 ingredients and 17 steps

Cheese fondue (Andres's recipe) - Fondue is a fun and informal way to gather friends and family together. Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix!! Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses. Place All The Ingredients In The Fondue Bowl And Place The Bowl On The Raclette.

Cheese fondue is a rich and decadent Swiss dish that is the perfect meal for a special occasion.

Its savory and creamy flavor make it a satisfying meal.

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

Ingredients make Cheese fondue (Andres's recipe)

1. It's 700 gr Gruyere.
2. Prepare 350 gr Emmental.
3. You need 350 gr Appenzel.
4. Prepare 100 gr Gorgonzola.
5. Prepare 1 clove garlic.
6. It's 1 glass white wine.
7. Prepare 1 slosh coñac (or sake!!).
8. You need 1 pinch curry or nutmeg.
9. Prepare Dipping ingredients.....
10. It's Fresh pineapple chunks.
11. It's Apple chunks.
12. It's Pickled onions.
13. Prepare Small gherkins.
14. You need Cherry tomatoes.
15. Prepare Lychees.
16. You need Bread from the day before.
17. Prepare Blanched carrots and asparagus.
18. You need Tiny potatoes.

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 - you're 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 - it's 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 :-).

Cheese fondue (Andres's recipe) - Serve it with cubes of salami, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies or whatever your heart desires. The word "fondue" is from the French word fondre, which is. Cheese Fondue - all you need is garlic, wine, cornstarch, and cheese! On this stay-at-home date night, he went out and bought the brand new snazzy fondue pot, looked up a cheese fondue recipe, and started on his fondue adventure all on his own, with me. There's no fancy technique required for making cheese fondue—just a bit of patience. Take your time between each addition of cheese to allow it to completely melt into the wine before adding more. This slow-and-steady method results in the creamiest, silkiest fondue. Thank you and good luck