I am really taking things up a notch this season with my easy cheese fondue recipe made with white wine. Amazing for New Years Eve, Valentines Day or a date night!
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Serve immediately with your accoutrements.Easy cheese fondue recipe with white wine is a perfect gourmet appetizer that you can make at home! Cheeses like emmental, gruyere and cheddar work best for a silky, creamy, indulgent swiss fondue. Transfer the mixture to a fondue pot or a slow cooker on the lowest setting (“warm” if possible). Stir gently and constantly until everything is melted and smooth.Ĥ. You may also want to lower the heat a bit-at this point, you don’t want anything to come to a boil if it gets too hot, the mixture may curdle and become grainy. Add the cheese a handful at a time, stirring between each addition until melted. Add the wine and bring to a boil over medium heat.ģ. Rub the cut sides of the garlic all over a nonreactive medium saucepan. Using your hands makes it easier to evenly coat the cheese. In a large bowl, toss the shredded cheese with the cornstarch or flour and the ground mustard to thoroughly coat.
#How do i make cheese fondue how to
cornichons or other pickles to cleanse the palateĪ fondue pot (or a slow cooker) How to Make Cheese Fondueġ. assorted dippers (cubed bread soft pretzels steamed veggies like asparagus, broccoli, and cauliflower sausage sliced apples firm pears). 1 tablespoon kirsch (optional, but highly recommended). 3 tablespoons cornstarch (which is gluten-free) or all-purpose flour. 12 ounces shredded Gruyère or Comté cheese (about 5 cups). 12 ounces shredded Emmentaler or Jarlsberg cheese (about 5 cups). Fondue is all about indulgence these days, despite its humble origins. Don’t bother with low-fat cheese either there’s just no point, and the texture and taste will never be the same. Buy Nowīecause there are so few ingredients, you should use the highest-quality cheese you can (ditto the wine if you’re not going non-alcoholic), and preferably, don’t go with pre-grated cheese-if you do, you may not need as much cornstarch as the recipe calls for, since the cheese shreds will usually already be coated in some cornstarch or cellulose to keep them from sticking together in the bag. On Food and Cooking: The Science and Lure of the Kitchen, $22.99 on Amazon The food science geek's Bible, by our patron saint, Harold McGee. Beyond those basic building blocks, you can add whatever else you like to fondue, from herbs to nutmeg to hot sauce to classic kirsch (cherry brandy or eau de vie, also called Kirschwasser). The only things you absolutely need are cheese (of course), wine (or a similar acidic ingredient*), and something to dip in it. It’s certainly more fun that way, but you can make fondue in a slow cooker too, though you’ll need to stir often to prevent scorching-and regular forks work just as well as tiny ones. Those three simple ingredients combine to form much more than the sum of their parts, and it’s easy to do, even if you don’t have that classic 1970s throwback housewarming gift: a fondue pot. Though it’s now a symbol of luxurious après-ski Swiss alpine chalets (and their counterparts around the world) and romantic Valentine’s Day dinners, fondue began as a peasant dish designed to make use of aged cheese, wine, and bread in the winter. Cuisinart Cast-Iron Swiss Fondue Set, $49.95 on Amazon Six forks so you can share.
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