Fondue is a delicious sauce made from several types of melted hard cheese. A long time ago, fondue was invented by Swiss shepherds who melted pieces of dried cheese along with wine, dipping pieces of stale bread into this mass. This was the only opportunity to stay warm at night in the mountains. Over time, this dish became so popular that it became a symbol of a calm and measured life, warm friendly gatherings and tranquility.
Traditionally, fondue is prepared from several types of cheese, and the types of cheese used in the recipe depend on the region. An integral part of this famous cheese sauce is the wine in which the cheese actually melts. Fondue is served with various snacks, cut into small bite-sized cubes. A piece is pricked onto a special fork with a long handle, dipped in the cheese mixture and eaten immediately - it turns out very satisfying and tasty. Below we will consider a recipe at home with a photo of cheese fondue.
Recipe 1. – Classic cheese fondue
Ingredients for cooking:
- Five hundred grams of hard cheese, use at least three varieties;
- Three cloves of garlic;
- Dry white wine two hundred ml;
- Nutmeg, black pepper;
- Twenty grams of starch.
Preparation
Rub the inside of the pan in which you plan to cook fondue with a clove of garlic. Leave the garlic clove itself at the bottom. Then pour wine into the pan, bring to a boil and reduce heat. Grate all the cheese, add it to the heated wine and heat, stirring regularly, until all the cheese has melted. Next add starch diluted in cognac. Continue stirring vigorously and cook for another seven minutes, during which time the sauce should become thick and homogeneous.
Finally, remove the garlic from the sauce, add pepper and nutmeg. Remove the sauce from the heat and place it on a heating pad in the center of the table. Cut fresh bread into small portion cubes, and using a fork you need to dip it into cheese fondue and eat it with white wine.
Fondue "Neuchâtel"
The article presents photos of fondue. Many housewives collect recipes for this dish. By the way, you can also add greens and finely chopped champignons to any cheese fondue. This dish will add new shades of taste. How to make Neuchatel fondue? You need to have these ingredients:
- 450 g Gruyère cheese;
- 0.3 l dry white wine;
- one clove of garlic;
- 225 g Emmental cheese;
- 10 g potato starch;
- one tsp. lemon juice;
- kirsch (1.5 tbsp.);
- a pinch of nutmeg;
- ground black pepper (to taste).
This recipe for cheese fondue with wine is very attractive. To make a dish, follow these steps:
- Rub the inside of the fondue pot with garlic. Coarsely grate the cheeses and stir in the pot. Place over medium heat, add wine, lemon juice and starch. Stir with a wooden spoon in a figure 8 pattern until the cheese is melted.
- Add nutmeg, kirsch and pepper. Keep on fire until the mass becomes homogeneous. Then place on the burner (the cheese should boil constantly). Dip cubes of bread on long forks into the fondue.
Recipe 2. – Cheese fondue without adding wine
Ingredients:
- Three hundred grams of hard cheese;
- Milk two hundred ml;
- Two egg yolks;
- Fifty grams of butter;
- Pepper and salt at your discretion.
Preparation
Cut the cheese into small cubes and place it in milk for a couple of hours. Next, melt everything in a water bath, adding half the butter. Melt and stir regularly until the mixture is smooth and very sticky. Then carefully add the yolks without ceasing to stir. Do not forget that the mixture should not boil, as the yolks may curdle.
At the very end, add pepper, remaining oil, salt, and immediately place the fondue in the center of the table over a candle or on a heating pad. This fondue must be eaten with black or white bread.
Recipe 4. Cheese fondue with herbs
If you are a fan of the combination of greens and cheese, then this recipe is just for you.
Required ingredients:
- Four hundred grams of hard cheese;
- Dry white wine two hundred ml;
- Calvados fifty ml;
- Mint, thyme, nutmeg and rosemary.
Preparation
Pour the wine into a saucepan and heat. Grate the cheese on any grater and add it to the wine. Stir constantly and cook until all the cheese is completely melted. Then add Calvados, herbs and nutmeg. Dip pieces of black or white bread into the prepared fondue, and, if desired, pieces of smoked meat.
Camembert fondue
Camembert fondue is a delicious light hot appetizer that will brighten up any party. You don't need any utensils to prepare this dish. Instead of traditional white bread or baguette, you can serve crackers, pieces of boiled potatoes or chopped celery.
Number of servings: 4.
Cooking time: 30 minutes.
Ingredients:
- 1 whole circle of Camembert in a wooden box;
- 6 pcs. thin strips of garlic;
- 6 stalks of thyme;
- 1 tbsp. white wine;
- 1 pinch each of black pepper and salt;
- 4 slices of pita bread or thick white bread.
Cooking method:
- First, turn on the oven at 180 degrees. While the cabinet is heating up, cut off the waxy crust from the cheese, removing it from the wooden box. We also remove the wrapping paper and place the cheese back.
- We make 6 deep slits on top. In each of them we insert a stalk of thyme and a strip of garlic. Pour wine over the top of the circle, sprinkle with black pepper and salt. Cover the box with cheese with a lid and wrap it tightly with food foil. Bake in the oven for about half an hour.
No need to worry about the box burning. During this time, the cheese will melt and the inside will acquire a liquid consistency.
- Remove the dish from the oven, carefully remove the foil and lid. Serve immediately with sliced bread. Have a nice time everyone!
Video:
Recipe 5. – Cheese fondue with yogurt
Ingredients:
- Fifty grams of butter;
- Flour fifty grams;
- Dry white wine three hundred ml;
- One hundred grams of grated Swiss cheese;
- One hundred grams of grated Parmesan cheese;
- Natural thick yogurt fifty grams;
- Dry basil five grams;
- Ground black pepper.
Preparation
Melt the butter in a saucepan, add flour and sauté for one minute. Gradually add wine and bring the mixture to a boil. Cook and stir until the mixture becomes thick and smooth. Mix the cheeses and add them to the fondue. Stir until all the cheese has melted. Add yogurt, basil. Season with pepper and set on the table.
Recipe 6. – Italian Fondue
Required ingredients:
- Butter twenty grams;
- Champignon mushrooms, cut into slices, seventy grams;
- One clove of garlic;
- Canned tomatoes three hundred grams;
- Grated fontina cheese three hundred grams;
- Corn flour twenty grams;
- Concentrated milk two hundred ml;
- Onion salt five grams;
- Dry oregano five grams.
Preparation
Melt butter in a saucepan, add garlic and mushrooms. Sauté for two minutes, stirring regularly. Add tomatoes and bring to a boil. Mix cheese with corn flour. Add to the tomato mixture and stir until all the cheese is completely melted. Slowly pour in the concentrated milk, add oregano and onion salt. Bring to a boil and serve. Serve with Italian ciabatta bread with onions.
Recipe 7 – Worcestershire cheese fondue
Ingredients for four servings:
- Maolok three hundred ml;
- Grated smoked cheese five hundred grams;
- Corn flour sixty grams;
- Thirty grams of prepared horseradish;
- Mustard ten grams;
- Worcestershire sauce thirty ml.
Preparation
Pour milk into the fondue pot and bring it to a boil. Add cheese, reduce heat and cook, stirring systematically, until mixture becomes smooth. Mix corn flour with prepared khoen, sauce and mustard. Add the mixture to the fondue, cook for five minutes until the fondue becomes thick.
Serve with boiled small sausages, white bread, apple slices, and meat products.
Recipe 8. – White fondue
Ingredients:
- White vermouth three hundred ml;
- Fontina cheese three hundred grams;
- Liirdammer cheese three hundred grams;
- Corn starch twenty grams;
- Two yolks;
- Dry white wine three hundred ml;
- Tabasco sauce forty ml;
- Ground black pepper.
Preparation
Pour vermouth into a saucepan and heat it gently. Mix cornstarch with cheese and add mixture to fondue. When the cheese is melted, beat the yolks with wine and add them to the saucepan. Continue cooking the fondue, stirring until it begins to simmer gently. Add pepper and Tabasco sauce.
Serve this fondue with breadsticks and stuffed olives.
Recipe 9 – Swiss cheese fondue
Ingredients:
- Butter twenty grams;
- Grated Swiss cheese five hundred grams;
- Dry white wine four hundred ml;
- Kirsha sixty ml;
- Dry mustard five grams;
- Grated nutmeg ten grams.
Preparation
Melt the butter in a fondue pot, add the cheese and stir until it is completely melted. Gradually add wine, stirring regularly. Mix dry mustard with kirsch. Pour into cheese and add nutmeg. Cook until the fondue is smooth. Serve the finished cheese fondue with slices of white or black bread with a crispy crust.
Legend
Few people know the recipe for cheese fondue. Classic fondue is cheese melted in wine, into which dried slices of wheat bread are dipped. It is believed that this dish originated in Switzerland, although it is also popular in other Alpine countries.
Legend has it that fondue was invented by shepherds. But making it without knowing certain subtleties is quite difficult. And yet, anyone can master this skill, since the secrets of creating fondue are not kept secret.
Recipe 10. Italian cheese fondue
Ingredients:
- Garlic two cloves;
- Three hundred ml milk;
- Mozzarella cheese, cut into small cubes, five hundred grams;
- Cheddar cheese two hundred grams;
- Parmesan cheese one hundred grams;
- Corn starch forty grams;
- Dry white wine fifty ml;
- Finely chopped basil ten grams.
Preparation
Rub the inside of the saucepan in which you plan to cook the fondue well with chopped garlic. Pour in milk and bring to a boil, reduce heat.
Add the grated cheeses and continue heating until all the cheese is melted. Mix wine with cornstarch and pour into cheese mixture. Cook for three minutes, stirring systematically until the fondue is smooth. Add chopped basil.
This ready-made fondue can be served with large pieces of bell pepper of different colors, olives and pieces of salami.
Recipe 11. – Homemade cheese fondue
Ingredients for cooking:
- Emmental cheese five hundred grams;
- Gruyere cheese two hundred grams;
- Dry white wine fifty ml;
- Fifteen grams of starch;
- Garlic two cloves;
- Freshly ground nutmeg twenty grams;
- Freshly ground fresh pepper.
Preparation
Grate all the cheese in advance. Slice bread, prepare vegetables and other appetizers for fondue. Set the table.
Pour the wine into the fondue pot and place it on the stove over medium heat. Heat the wine, add the grated cheeses, stirring constantly until bubbles begin to appear on the surface of the cheese. Squeeze the garlic through a press into the pan, add nutmeg, pepper and mix everything thoroughly. Bring the fondue to a boil, and move the fondue pot to the table and place it over the burner.
How to cook without a fondue pot?
So, you already know how to prepare cheese fondue at home. Consider the following recipe. To make the dish we are considering without a fondue pot, you need to have:
- 0.25 ml white wine;
- 0.3 kg of hard cheese;
- a couple of cloves of garlic;
- starch (as much as needed);
- spices.
Place a small saucepan over medium heat and rub the bottom and sides with garlic. Pour wine into it and boil it. Now grate the cheese on a fine grater, mix it with one tsp. potato starch. Pour the cheese into the wine in small portions and, stirring, wait until it melts. Bring the fondue to your desired consistency using starch.
Heat ceramic or clay pots for roasting in the microwave or oven, fill them with fondue and place on the table. This simple cheese fondue recipe is one of the most accessible. Here you don’t even need a fondue pot, which not everyone has in their kitchen.
Recipe 12 – Country cheese fondue
Ingredients:
- Hard cheese Gruyère Emmy two hundred grams;
- Emmental cheese two hundred grams;
- Dry white wine two hundred ml;
- Cherry vodka thirty ml;
- Potato or corn starch ten grams;
- Garlic two cloves;
- Raw smoked ham fifty grams;
- Butter forty grams;
- Potatoes four hundred grams;
- Broccoli four hundred grams;
- Four sweet peppers.
Preparation
Wash the potatoes thoroughly and boil them in their skins. Cut the ham into small cubes, blanch the broccoli, peel and chop the garlic, grate the cheese on a fine grater. We clean the sweet peppers from seeds, cut them into strips and fry them a little.
Grease the walls of the fondue pot with oil and place it on the stove. Fry the chopped ham in it. Add cheese, vodka and wine, add garlic and starch, mix thoroughly. Bring to a boil. We move the fondue maker to the burner. Separately serve peeled and diced potatoes, peppers and broccoli. Dip the pieces into cheese.
Classic recipe
Now let’s look at the classic recipe for cheese fondue. To create this dish you need to have:
- 400 g Gruyère cheese;
- 400 g Emmental cheese;
- 0.4 l dry white wine;
- 400 g wheat bread;
- one clove of garlic;
- a pinch of nutmeg;
- a little pepper mixture;
- a little ground paprika;
- a pinch of dried onion;
- a little dried garlic.
Agree, the classic recipe for cheese fondue is very simple. You need to prepare the dish like this:
- Cut the garlic into two parts.
- Rub the inside walls of the caquelon with pieces of garlic.
- Now pour the wine into this container.
- Next, grate the cheese on a fine grater and finely chop the clove of garlic.
- Place the pot over high heat and boil the wine.
- Add cheese little by little, stirring the contents of the pot. It is necessary that all the cheese melts.
- Add prepared spices and garlic, stir. You don't have to add the spices right away. They can be sprinkled on cheese periodically during meals.
- If you are not satisfied with the consistency of the fondue, dilute it with wine or thicken it with starch, adding half a teaspoon at a time. and stirring the cheese.
- Has your cheese reached its optimal texture? Move the fondue maker from the stove to a special heating pad.
Now quickly invite guests to the table and enjoy the unique taste of the world-famous Swiss dish and communication. There is no need to throw away the crust remaining on the walls of the pot, as it is very tasty. You can afford to eat it at home without causing discouraged looks.
Recipe 13 – Blue Cheese and Beer Fondue
Ingredients:
- Blue cheese with mold three hundred grams;
- Thirty grams of flour;
- Cayenne pepper thirty grams;
- Dry mustard five grams;
- Salt;
- Light beer one hundred and fifty ml;
- Cream one hundred ml.
Serving ingredients:
- Apple pieces;
- White bread cubes;
- Pieces of steamed vegetables;
- Salami pieces.
Preparation
In a small bowl, combine blue cheese, mustard and pepper.
Pour the cream and beer into the fondue pot, place over low heat, and bring the mixture to a boil, stirring regularly. Carefully pour cheese mixture into simmering liquid. Add salt and cook until all the cheese is melted.
Place the finished fondue on the table on a stand with a burner so that the cheese fondue does not cool down during the meal. Serve with pieces of fruit, vegetables and bread.
Secrets of making delicious cheese fondue
- It is recommended to cook cheese fondue in special pots. If the fondue pot is made of cast iron or metal and has an enamel coating, then no additional processing is necessary. If there is no coating, then pour milk and water into a new container, one to one, and boil, so that during the cooking process the cheese does not stick to the bottom and walls of the pot.
- To prevent the cheese from sticking to the walls during cooking, generously grease the container with crushed garlic cloves diluted in a teaspoon of vegetable oil. This will make the dishes easier to clean, and the garlic will give the finished fondue an amazing and appetizing aroma.
- To ensure uniform mixing of the cheese varieties and other ingredients in the fondue, it is recommended to add one spoon of lemon juice. Lemon juice will give the dish a creamy, uniform color and help the cheese melt faster.
- During the preparation of cheese fondue, it must be stirred regularly with a wooden spoon, the movements should be similar to the figure eight.
What goes well with cheese fondue?
There are several fundamental questions about what you can serve cheese fondue with at home. Bread remains a classic, but it also gets boring quickly. Sweet fondue will reveal new facets of taste and allow you to decide on bold culinary experiments.
Bread
Traditionally, fondue is served with bread. Usually choose a dried baguette. It is brought to readiness in the oven or even over a fire.
It is important that the baguette is moderately dry and does not crumble when it is covered with a layer of cheese.
Fruits
A classic of sweet dishes is fruit. Chocolate fondue is ideal for them, but you can also combine a cheese version with pear and nuts.
The basis of the sweet recipe is chocolate fountains - a rather fashionable treat of the last 5-7 years.
Meat dishes and seafood
If you have the option to use meat, you need to cook it first.
In this case, it is better to take cheese of a neutral taste; spicy and salty varieties do not harmonize well with meat products. It is better to choose small seafood, such as shrimp. They are also pre-cooked and cleaned.
To add some piquancy, seafood can be cooked on the grill - both soft, dairy varieties and savory blue cheeses are suitable.
Alcohol
In Switzerland, France and Italy, alcohol is often served with cheese dishes - of course, not a mug of fortified wine, as in the old days, but a glass of red sweet or dry elite drink.
German Riesling will be a good accompaniment to cheese fondue. This semi-dry wine variety will highlight the cheese flavor with a nutty note. Pinot Grigio and Sauvignon Blanc will also sparkle with special colors.
Alcohol needs to be taken into account during the preparation stage. If fondue is planned to be served with alcohol, then less wine should be added to the dish itself - 100-150 ml.
