Foolproof Cheese Fondue Recipes

CHEESE FONDUE

Steps:

• Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

CLASSIC CHEESE FONDUE

Steps:

• Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
• Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
• Keep sauce warm while serving so it doesn't solidify.

FOOLPROOF CHEESE FONDUE

Steps:

• 1. Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.
• 2. Working over low heat, add cheese 1 handful at a time, stirring until mostly melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes;it is very important that the fondue stay below a simmer once you start adding the cheese, or there's a risk it could break. Stir in lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.

THE BEST, SIMPLEST, FOOLPROOF FONDUE

Steps:

• Heat wine to just below boiling stirring occasionally to evaporate alcohol set in fridge to cool, I don't have anything against the alcohol but it can cause your bag to inflate later in the process.
• cube cheese into approx 1" cubes.
• get a 1 quart sealing bag (vacuum sealer preferred but ziplock will work if you are careful).
• if your cheese was sliced break the cubes into pieces 3 slices thick or less, this just makes the heating part easier and faster.
• toss in the garlic and shake the bag to distribute.
• carefully pour wine into the bag.
• seal the bag, if you are using a ziplock bag, submerge the bag in a pot of water to get as much of the air out as you can, of if you have a vacuum sealer just enough vacuum to remove most of the air.
• at this point you can put the sealed bag in the fridge for later use.
• just before you are ready to serve heat the bag, either bring a pot of water up to a slow boil submerge the fondue in the water, for a short time, remove it and softly knead the bag to blend the ingredients repeat several times until the bag is too hot to handle and serve. Alternately if you are very careful, the way I do it is to heat in microwave for 30 seconds and gently knead, do this twice then move the heating cycle down to 15 seconds kneading in between each heating cycle until it's too hot to handle.
• to serve pour into a fondue pot or other warming pot like a small slow cooker pot and serve with normal fondue dipping accouterments.