Best Wine Cheese Fondue Recipes

WINE CHEESE FONDUE

Wine Cheese Fondue image

Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead.

Provided by Marc Boyer

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1 clove garlic
1 pound Swiss cheese, diced
1 ½ tablespoons potato flour
1 cup dry white wine
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
1 (1 pound) loaf French or Italian bread, cut into 1 inch cubes

Steps:

Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
Dredge the diced cheese in potato flour and set aside.
Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 37.2 g, Cholesterol 51.5 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.8 g, SaturatedFat 10.3 g, Sodium 474.2 mg, Sugar 2.6 g

CHEESE WITH WINE AND SHERRY FONDUE

CHEESE WITH WINE AND SHERRY FONDUE image

Categories Sauce Cheese Simmer

Yield 4 people

Number Of Ingredients 9

Ingredients

1/2 pound Comte/Gruyere cheese
1/2 pound Swiss Cheese
3 tablespoon all purpose flour
3/4 cup dry white wine
3/4 cup dry sherry
1/4 cup caramelized shallots
1 teaspoon nutmeg
1 garlic clove finely chopped
1 tablespoon butter

Steps:

Grate cheeses to thick shreds and combine in large bowl with flour. Set aside. Slice shallots thinly to equal about 1/4 cup. Rub heavy or cast iron fondue pot with clove of garlic. Place heavy pot or stove worthy fondue pot on low/medium heat. Melt butter and add 1/4 cup thinly sliced shallots and cook for 30 minutes until brown and caramelized. Add wine and sherry and wait until it bubbles. Add cheese one handful at a time and stir in figure eight movements until melted and smooth then add another handful and repeat until all cheese is melted and smooth. If too thick add 1/4 cup extra dry sherry and stir into cheese using same figure eight movements until combined thoroughly. Add nutmeg and finely chopped garlic and stir until mixed. Remove from stove and place in fondue pot or if already in fondue pot place it over lit fondue burner.