SWISS CHEESE FONDUE (THE BEST) | RICARDO
|2 small garlic cloves, lightly crushed|
|14 oz (400 g) cave-aged Gruyère cheese, grated|
|3.5 oz (100 g) Emmental cheese, grated|
|3.5 oz (100 g) Swiss Vacherin cheese, grated|
|4 tsp cornstarch|
|Freshly ground black pepper, to taste|
|Freshly grated nutmeg, to taste|
|1 1/4 cups (310 ml) Riesling (or other dry white wine)|
|4 tsp (20 ml) Kirsch (optional)|
|Fresh or day-old bread, loaf or baguette, cubed|
|Green apple, cut into pieces|
|Cooked sausage or dry sausage, sliced|
|Broccoli or cauliflower, blanched|
- Swiss Cheese Fondue (The Best)
Calories 673 calories
What is the best way to make fondue?
Fondue originated in Switzerland, so what better way to start your fondue adventure than with an authentic pot. This classic features Gruyère and Emmental cheese, which is semi-hard, and depending on how long it’s aged, the flavor can be mild to full-bodied. Add a glug of white wine and kirsch to turn it into a dippable pot.
How to cook vegetable stock for fondue?
Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes. If you’re using an electric fondue pot, heat the vegetable stock on medium in Step 1.
Can you put raw meat in a fondue?
“A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.”.
What are the ingredients in a fondue?
This three-ingredient fondue is so easy that you can throw it together last minute, anytime you have company. All you have to do is toss in milk, cheese, and garlic salt. The cream cheese and parmesan combination make this super creamy with a nutty kick.