Swiss Fondue Recipes

Steps:

• Cut bread into 1/2 - 3/4 inch cubes.
• Rub serving dish with garlic and add bread cubes.
• Mix cornstarch and brandy together.
• Heat wine until it starts to boil.
• The add grated cheeses, stirring constantly until the cheese has melted.
• DO NOT BOIL.
• Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
• Add nutmeg and pepper.
• Serve at once in fondue pot.

Steps:

• Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
• Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

Steps:

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

Steps:

• In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Steps:

• Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
• Rub the inside of the fondue pot with the garlic clove. Put the cheese and the wine in the caquelon and warm them on the stove. Constantly stir the mixture. Add kirsch and cornstarch, but keep stirring. Leave them on the stove to melt, but make sure it does not overheat. Add pepper and nutmeg just before putting on the fondue stand. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a piece of bread on the fondue fork, stir it in the cheese and enjoy.
• Warning: the cheese is hot, don't get burned.
• This menu may not be suited for small children.
• You may vary the mixture of cheese depending on your taste.

Steps:

• Rub the inside of a heavy saucepan with the garlic, add the wine, and heat it over moderately low heat until the cheese is melted and the mixture hot. Add the Gruyère by the handfuls, stirring, until the cheese is melted and the mixture is blended well, and keep the mixture just below the simmering point. In a small bowl stir together well the cornstarch and 1/4 cup of the kirsch, add the mixture to the Gruyère mixture with the nutmeg and pepper to taste, and heat the fondue, stirring constantly, until it just begins to bubble, but do not let it boil. Transfer the fondue to a heated fondue pot and keep it hot over a low flame. If the fondue becomes too thick, add some of the additional kirsch. Spear the bread cubes with long-handled forks and dip them into the fondue.

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Steps:

• Leave the garlic cloves whole and warm together with the white wine in a large heavy cast iron saucepan or cheese fondue pan. Do not boil.
• Grate the cheese and sprinkle with the flour. Mix it well and add to the pan.
• Stir well until the cheese is melted.
• Mix the kirsch with the bicarbonate of soda and add to the cheese at the end of cooking.
• Serve with crusty baguette sliced into 3cm slices and quartered. Keep the pan on a low heat to ensure the cheese remains melted. Don't drink beer with fondue!