Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cheese fondue. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
My family is Swiss, so cheese fondue is a big tradition for birthdays. Made with the best cheese and served with pickled onions and cornichons, it simply doesn't get better! Keep the temp low under a fondue sauce, cheese doesn't need high heat to melt. Tossing the shredded cheese with flour is another step that helps keep the melting cheese silky smooth and dippable.
Cheese fondue is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Cheese fondue is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook cheese fondue using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cheese fondue:
- Take Steaming of vegetables:
- Take 1 cauliflower, florets cut into smaller pieces
- Prepare 5-6 mushrooms, sliced
- Make ready Cheese fondue dip:
- Make ready 2 cloves garlic, crushed
- Prepare 20 g unsalted butter, room temperature
- Prepare 1 small bottle of white wine (370ml)
- Prepare Extra mature Gouda, grated
- Take Gruyere cheese, grated
- Make ready 6-7 slices Emmental cheese, sliced
- Take 1/8 teaspoon nutmeg (add more or less)
- Get 1/8 teaspoon ground white pepper (add more or less)
- Make ready 1 teaspoon cornflour (to thicken cheese mixture)
- Prepare Dash Cherry Kirsch (optional)
- Make ready 3 teaspoons water (added to cornflour)
- Make ready Serve fondue with:
- Take Steamed vegetables
- Prepare Continental meat selection
- Make ready Cornichons
- Get 3-4 white bread slices, sliced into chunks (or any bread of preference)
Stir after each addition of cheese until melted. Add cheese mixture in four batches, whisking constantly and letting cheese melt completely between additions. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.
Instructions to make Cheese fondue:
- For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
- Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
- Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
- Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
- Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
- In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
- Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
- Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!
Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. Because winter was so harsh and food was so hard to come by, farmers used what little they had to create a meal. They used leftover cheese, stale bread, and a little wine - the family gathered around the fireplace for a delicious meal. So it should come as no surprise that I am powerless against cheese fondue, which is basically your favorite cheeses melted along with spices, garlic, and a splash of alcohol, like a dry white wine, velvety-sweet sherry, or even a crisp beer.
So that is going to wrap this up with this special food cheese fondue recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
