Cheese Fondue Recipes

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CHEESE FONDUE

Provided by Food Network Kitchen

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9



Cheese Fondue image

Steps:

  • Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
  • Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
  • Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
  • Try these unlikely dippers:
  • Iceberg lettuce
  • Dried figs
  • Pasta
  • Avocado
  • Pearl onions (blanched)
  • Mini hot dogs
  • Candied walnuts
  • Gherkins
  • Pineapple
  • Popcorn
  • Bacon
  • Shredded wheat
  • Mini bagels
  • Butternut squash (roasted)
  • Celery
  • Corn on the cob
  • Croissants
  • Grapes
  • Beef jerky

12 ounces gruyere cheese, shredded (about 4 cups)
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons all-purpose flour
1 clove garlic, halved
1 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1/4 teaspoon freshly grated nutmeg (optional)
Assorted dippers, for serving

CLASSIC CHEESE FONDUE

Provided by Patricia Heaton

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 10



Classic Cheese Fondue image

Steps:

  • Toss the Gruyere and Emmental with the flour in a medium bowl.
  • Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
  • If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

12 ounces Gruyere cheese, grated
8 ounces Emmental or other imported Swiss cheese, grated
3 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 clove garlic, finely grated or minced
1/2 teaspoon powdered mustard
1/4 teaspoon freshly grated nutmeg
1 tablespoon cherry brandy, such as kirsch, optional
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears

BEER CHEESE FONDUE

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Provided by MARNIKINS

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

Time 25m

Yield 6

Number Of Ingredients 8



Beer Cheese Fondue image

Steps:

  • Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  • Rub cut side of garlic clove around bottom and sides of fondue pot.
  • Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  • Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
  • Stir hot pepper sauce into cheese mixture.

Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g

8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

CHEESE FONDUE

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10



Cheese Fondue image

Steps:

  • In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  • Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  • Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

CHEESE FONDUE

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10



Cheese Fondue image

Steps:

  • Rub the bottom of a medium saucepan with the sliced garlic. Place over high heat and deglaze pan with wine. Toss the 2 cheeses with the cornstarch in a small bowl. Lower the heat and add the cheeses and stir until melted. Stir in the Kirsch, and season with black pepper and nutmeg. Serve with pieces of baguette, vegetables, and meats.

1 large clove garlic, sliced in half lengthwise
1/2 cup white wine
5 ounces grated fresh gouda cheese (or mozzarella)
5 ounces grated aged gouda cheese
1 tablespoon cornstarch
2 tablespoons Kirsch
Ground black pepper
Freshly grated nutmeg
1 baguette, cut into 2-inch cubes
Assorted vegetables and cooked meats and salami, cut into pieces

CHEESE FONDUE

I've been making this fondue since the early 70's. Always so good!

Provided by Sheila

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

Yield 5

Number Of Ingredients 7



Cheese Fondue image

Steps:

  • Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g

1 cup dry white wine
½ pound shredded Swiss cheese
½ pound shredded Gruyere cheese
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes

BASIC FONDUE

Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.

Provided by KATKRO

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

Time 15m

Yield 64

Number Of Ingredients 6



Basic Fondue image

Steps:

  • In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g

2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

CLASSIC CHEESE FONDUE

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



Classic Cheese Fondue image

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

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

CHEESE FONDUE

Categories     Cheese     Dairy     Vegetarian     Swiss Cheese     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6



Cheese Fondue image

Steps:

  • Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
  • Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
  • Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
  • What to dip:
  • •Cubes of French bread
  • •Cubes of apple and pear
  • •Roasted potatoes
  • •Julienned raw red bell pepper
  • •Blanched broccoli florets
  • What to drink:
  • •Dry white wine such as dry Riesling or Sancerre
  • •German lager or Saison-style ale
  • •Farmhouse cider
  • •Fino Sherry

1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1/2 pound Emmental cheese, coarsely grated (2 cups)
1/2 pound Gruyère, coarsely grated (2 cups)

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