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Cheese Fondue #1

Cheese Fondue #1 recipe image
This classic cheese fondue is the ultimate crowd-pleaser, combining the nutty depth of Gruy&# 195;¨re with the sharp tang of Swiss cheese. The secret lies in the flour coating, which ensures a smooth, lump-free melt without seizing. Aromatics like garlic and a splash of kirsch elevate the rich dairy base, while white wine adds acidity to balance the fat. Perfect for cozy winter evenings or festive gatherings, this dish invites interaction and sharing. Serve with crusty baguette cubes for dipping, allowing guests to swirl their bites through the creamy, golden pool. ItâÂÂs a timeless appetizer that feels indulgent yet simple to prepare.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 887.6
Dietary: Vegetarian
Description
This classic cheese fondue is the ultimate crowd-pleaser, combining the nutty depth of Gruy&# 195;¨re with the sharp tang of Swiss cheese. The secret lies in the flour coating, which ensures a smooth, lump-free melt without seizing. Aromatics like garlic and a splash of kirsch elevate the rich dairy base, while white wine adds acidity to balance the fat. Perfect for cozy winter evenings or festive gatherings, this dish invites interaction and sharing. Serve with crusty baguette cubes for dipping, allowing guests to swirl their bites through the creamy, golden pool. ItâÂÂs a timeless appetizer that feels indulgent yet simple to prepare.
Ingredients
  • 8 ounce Natural Swiss cheese,diced
  • 8 ounce Gruyere cheese,diced
  • 2 tablespoon Flour
  • 1 Clove Garlic,halved
  • 2 cup Dry white wine
  • 1 tablespoon Lemon juice
  • 3 tablespoon Kirsch
Directions
  1. 1
    Place the diced Swiss and Gruyère cheeses in a large plastic bag or bowl.
  2. 2
    Sprinkle the flour over the cheese and toss thoroughly until all pieces are lightly coated.
  3. 3
    Rub the inside of a fondue pot or heavy saucepan with the cut side of the garlic clove.
  4. 4
    Discard the garlic clove and add the dry white wine to the pot.
  5. 5
    Heat the wine over medium-low heat until it just begins to simmer; do not let it boil.
  6. 6
    Stir in the lemon juice, then add the flour-coated cheese a handful at a time.
  7. 7
    Stir constantly with a wooden spoon, moving in a figure-eight motion, until the cheese is completely melted and smooth.
  8. 8
    Remove from heat and stir in the kirsch.
  9. 9
    Transfer to a warm serving dish or keep over low heat until ready to serve.
  10. 10
    Serve immediately with cubes of crusty French bread for dipping.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 887.6kcal
% Daily Value *
Total Fat 62.1g96%
Saturated Fat 38.0g190%
Cholesterol 172.0mg58%
Sodium 113.1mg5%
Total Carbohydrate 12.5g5%
Dietary Fiber 0.2g1%
Sugars 3.0g
Protein 52.9g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, boiling, cheese, cheese,diced, dry, eggs, flour, fondue, french, garlic,halved, gruyere, juice, kirsch, lemon, natural, swiss, title, vegetarian, white, wine
Read it online: https://www.chefs-mate.com/recipe/cheese-fondue-1/