Best Fondue Normande Normandy Style Fondue Recipes

FONDUE NORMANDE (NORMANDY-STYLE FONDUE)

Fondue Normande (Normandy-Style Fondue) image

Fondue is usually associated with Savoy and Switzerland, this brings a great twist on the normal fondue. Normandy is known for its cheeses, and it is very common to eat many of these hot and melted so this is a great mix of different French cuisines.

Provided by Tea Girl

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

400 g camembert cheese
400 g pont-l'eveque cheese
400 g livarot cheese
4 teaspoons cornstarch
400 ml cider, with alcohol (French style would be best)
1 garlic clove
300 ml calvados
1 -2 rustic baguette (depending on how much bread you eat)
salt
pepper

Steps:

Remove the cheese rind, cut into pieces.
Rub the fondue pot with garlic.
Put the pieces of cheese in the fondue pot.
Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
Then add salt, pepper and the calvados .
Enjoy as you would normal fondue.

Nutrition Facts : Calories 1714.8, Fat 78, SaturatedFat 47.3, Cholesterol 200.3, Sodium 4092.5, Carbohydrate 164.3, Fiber 6.2, Sugar 7, Protein 89.4

CHEESE FONDUE RECIPE

Cheese Fondue Recipe image

A classic and traditional Swiss (and French) cheese fondue recipe.

Provided by Nassie

Categories French Food

Time 25m

Number Of Ingredients 10

Ingredients

340g Gruyère
340g Beaufort
340g Comté
50 cl (2/3 bottle) of dry white wine like Apremont or Reisling
1 clove of chopped garlic
Pinch of salt and pepper
1 tablespoon of olive oil
2 baguettes
200g of mushrooms forestière
Pinch of paprika

Steps:

Grate all the cheese so that it melts easily without clumping.
(Optional) Wipe the mushrooms with a damp cloth and chop them into small pieces.
(Optional) Start by cooking the mushrooms lightly in a stovetop pot in olive oil and garlic.
Add approximately 1/2 bottle of white wine into the pot and simmer.
Slowly add in the cheese and mushrooms as it is melting.
Mix the cheese by forming 8 with a wooden spatula. Note: keep temperatures low as the cheese fondue must never boil.
Chop the baguette into bite-size square cubes.
Add additional wine into the pot if the cheese fondue is too thick.
Once the cheese has completely melted, move the mixture to the fondue pot and serve.

Nutrition Facts : Calories 2726 calories, Carbohydrate 137 grams carbohydrates, Cholesterol 187 milligrams cholesterol, Fat 63 grams fat, Fiber 5 grams fiber, Protein 71 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 2302 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

CLASSIC CHEESE FONDUE

Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Authentic Original Traditional Swiss Fondue (Old World Recipe) image

Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.

Provided by Mimi Bobeck

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes

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.