Swisscheesefondue Recipes

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:

• 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:

• Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
• To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
• To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

Steps:

• Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
• Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
• Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

Steps:

• Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
• Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn't take half the pot with it.
• Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
• Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn't fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.

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 resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
• Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
• Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
• Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

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:

• Toss cheese with flour in medium bowl; set aside. Rub inside of heavy saucepan with garlic; discard garlic. Add wine; heat until bubbles rise to surface. (Do not boil.)
• Add 1/2 cup of the cheese mixture; stir constantly with wooden spoon until cheese is melted. Repeat until all of the cheese has been added. Continue to stir on medium-low heat until cheese mixture thickens. Stir in kirsch and seasonings.
• Transfer fondue to heated fondue pot. Keep fondue bubbling while serving. Dip bread chunks into fondue. If fondue becomes too thick, add small amount of additional wine.