Cheese Fondue Recipe

How to make Classic cheese Swiss Fondue. This classic fondue starts an instant conversation every time.

Ingredients
1 lb gruyere
1 lb emmentaler
2 tbsp flour
2 loaves crusty French bread
1 clove garlic
1 cup of white wine
1 cup kirsch
1 tbsp lemon juice
2 tbsp nutmeg
2 tbsp white pepper
raw vegetables

Instructions
1. Cut the gruyere and emmenthal cheese to fit in a food processor.
2. Shred the cheeses in a food processor with the shred tool attached.
3. To the cheese add 1 tablespoon of flour and stir.
4. Cut a loaf of crusty French bread into 1" cubes.
5. Rub the inside of a heavy pot with a crushed garlic clove.
6. Pour white wine, kirsch and lemon juice to the pot.
7. Heat over a medium flame until the wine is hot but not boiling.
8. Add handfuls of cheese, stirring constantly with a wooden spoon until the cheese is melted and the cheese/wine mixture has the appearance of a light, creamy sauce.
9. Add nutmeg and white pepper to taste.
10.Remove the pot and place on a fondue stand surrounded by bread and vegetables.

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[mirasprofile]

We can't use wine( religious reasons) but would love to do cheese fondue. What can you use instead of wine,maybe apple juice ?

[holidaykitchen]

@mirasprofile In cooking, the alcohol burns off leaving just the "grape" flavor so we suggest using a white grape juice. We have never tried apple juice but it does sound good! If you try it, please let us know how it tasted!

[TheElkCloner]

anytime i try to make cheese it sticks to the pot and leaves permanent burnt cheese on it, even when i spray it with pam. Any suggestions?

[holidaykitchen]

@TheElkCloner A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a thin cracker and is almost always lifted out and eaten.

[holidaykitchen]

@TheElkCloner If you are using a can of Sterno as the heat source, fully opened, the fire is too hot. Cover half of the exposed burning surface with the metal lid. This will cut the flame by half.

[MsOhayoOhio]

@holidaykitchen this is from wikipedia…

[Stertje1979]

@mirasprofile you can use bouillion!! ♥

[MsEmzRox]

con you use any chesse?

[matsuchan92]

this reminds me of mushroom cheese soup of vono! hmm

[minesdecarli]

which kind o fwhite wine should we use?

[holidaykitchen]

@holidaykitchen A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a thin cracker and is almost always lifted out and eaten.