Best Swiss Cheese Fondue Recipes

SIMPLE SWISS CHEESE FONDUE

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.

THE BEST SWISS CHEESE AND BEER FONDUE

Steps:

• Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.
• Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.
• Stir cheese mixture into simmering beer in small amounts, assuring each addition melts fully into the mixture and that the mixture has returned to a simmer before adding the next batch, 10 to 15 minutes total.
• Stir mustard into the cheese mixture and remove pot from heat. Taste fondue and adjust seasonings to taste. Pour fondue into a fondue dish. Serve with the baguette.

CLASSIC SWISS THREE-CHEESE FONDUE

Steps:

• What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

CLASSIC SWISS THREE-CHEESE FONDUE

Steps:

• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
• Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
• A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
• The fondue can bubble gently, but do not boil.
• Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner.
• Serve immediately with dipping ingredients of your choice.

SWISS-FONDUE MAC AND CHEESE

Steps:

• Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
• Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
• Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.

BABY SWISS CHEESE FONDUE

Steps:

• Melt butter in a saucepan over low heat. Whisk flour and salt into butter until mixture is smooth and bubbly, about 1 minute. Remove from heat and whisk milk into butter mixture.
• Bring mixture to a boil, whisking constantly; cook at a boil for 1 minute. Stir in mustard.
• Reduce heat to low and stir Swiss cheese into milk mixture 1/4 cup at a time until cheese is melted and fondue is smooth, 5 to 10 minutes.

SWISS CHEESE FONDUE (KAESEFONDUE)

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.

SWISS CHEESE AND PORCINI FONDUE

Steps:

• Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
• Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.
• After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.

SWISS CHEESE FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). , Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes and vegetables.

RIESLING AND SWISS CHEESE FONDUE

Steps:

• In a large bowl, combine the cheese and flour. In a large saucepan, heat wine and garlic over medium heat until bubbles form around sides of pan (do not boil)., Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to melt almost completely between additions. Stir in the sherry, lemon juice and nutmeg., Transfer to a heated fondue pot; keep fondue bubbling gently. Serve with sausage and bread cubes. If fondue becomes too thick, stir in a little additional wine.

SWISS CHEESE AND TOMATO FONDUE

Steps:

• Rub the bottom and sides of fondue pot with the cut garlic Place cheese, 1 cup of the wine, tomato sauce, salt and pepper in the pot Cook over medium heat, stirring constantly, until the cheese is melted Remove from the heat In a small bowl, make a smooth paste of cornstarch and remaining wine Using a wire whisk, mix the cornstarch mix with the cheese mix Return to medium heat and cook, stirring constantly for 2-3 minutes or until creamy Cut bread into 1 inch cubes and set fondue over low flame or candle warmer

ROLFS ORIGINAL SWISS CHEESE FONDUE

Steps:

• In a bowl, combine the cheeses and put aside.
• Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
• Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
• Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.
• Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
• Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
• Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.

CLASSIC SWISS CHEESE FONDUE

Steps:

• Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

AUTHENTIC SWISS CHEESE FONDUE

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!

MELTING POT TRADITIONAL SWISS CHEESE FONDUE RECIPE - (4/5)

Steps:

• Grate cheese. Lightly dust cheese with flour and set aside. In a hot fondue pot*, add wine, garlic and lemon juice, stir with fork. Slowly add the cheese combo and stir to melt. Add the Kirschwasser and let it burn off. Add fresh ground pepper to taste and ground nutmeg (optional). *I am preparing my dip stovetop. I will be transferring it to a small crockpot and keeping it on the warm setting.

SWISS CHEESE FONDUE

Steps:

• Cut cheese in small amounts, dust with flour, set aside.
• Rub the inside of fondue pot with cut surface of garlic.
• Leave remaining garlic in pot.
• Pour in applejuice or wine.
• Turn to medium heat, until liquid simmers.
• (Do not boil) Add cheese in small amounts to the hot liquid, stirring until cheese is melted.
• Add pepper and nutmeg.
• Continue heating until bubbly.
• Adjust heat to a gentle simmer.
• Dip bread cubes in a swirl motion.
• Helpful Hints: Let bread sit out, or use day old bread, it holds up better when dipping.
• If cheese gets too thick, add more liquid.

SWISS CHEESE 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.

SWISS CHEESE FONDUE WITH ENGLISH STILTON

Steps:

• Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
• In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
• Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.

SWISS CHEESE FONDUE

Steps:

• Rub the inside of the fondue pot with cut clove of garlic.
• Pour in wine and lemon juice and heat gently until bubbling.
• Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
• (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
• Do not allow fondue to boil.
• Serve with the bread.