Best Swiss Cheese Fondue With English Stilton Recipes

SWISS FONDUE

Swiss Fondue image

My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.

Provided by Diana Moutsopoulos

Categories Cheese Fondue

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 ½ cups shredded Gruyere cheese
2 ½ cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic, halved
1 ½ cups dry white wine
1 (8 inch) French bread, cubed
1 pound new potatoes, raw; baby potatoes
1 cup cornichons, finely chopped
1 cup pickled pearl onions

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.

Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 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.