Swiss Cheese Fondue Recipe

Ingredients:

• 1 garlic clove, cut in half
• 24 oz. beer (I usually get Miller High Life because it’s cheap and does not overpower the cheese)
• 1 pound Emmentaller cheese, grated
• 1 pound Gruyere cheese, grated
• ½ pound of either aged white cheddar, appenzeller or vacherin cheese, grated (optional)
• 1 tablespoon cornstarch, set aside
• 2 tablespoons cornstarch, dissolved in ½ cup cold water
• Generous squeeze of lemon juice to taste
• Ground black pepper and nutmeg to taste

Dipping items:

• 1 loaf of rustic, crusty bread, cut into 1-inch cubes
• 2-3 pounds boiled Yukon Gold or Red potatoes
• 1 can of pineapple chunks, drained

Optional dipping items:

• Steamed broccoli or cauliflower florets
• Grilled bratwurst, sliced into 1/2-inch pieces
• Apples or pears, cut into 1-inch pieces

Preparation:
Swiss Cheese Fondue Recipe
Step 1: Place garlic halves and beer in fondue pot and bring to a boil on stove over medium-high heat. Reduce heat to medium and simmer for approximately 5 minutes, stirring occasionally.

Step 2: Mix the grated cheeses and tablespoon of cornstarch together in a large bowl. Add cheese to fondue pot, one handful at a time, waiting a few minutes until melted. Stir constantly in a figure-8 pattern to incorporate the cheese. Repeat process until all cheese has been slowly added.

Step 3: Once all cheese has been added, use the cornstarch and water mixture to bring the fondue to the desired consistency, adding a little at a time and letting the mixture come back up to a boil before adding more. Add squeeze of lemon juice, ground black pepper and ground nutmeg to taste.

Step 4: Transfer pot to table and place over a low heat source (like a Sterno burner that is typically used for buffet warming trays) so that it maintains a gentle simmer during the meal.

Step 5: Dip your bread, potatoes, pineapple and other items into cheese and enjoy. Stir cheese occasionally throughout the meal adding additional lemon or pineapple juice if the mixture starts to get too thick. Based upon my experience, the best way to enjoy fondue is to place a piece of pineapple with a piece of bread or potato on the fondue fork and then dip them completely into the cheese. Just try it and you’ll become a believer too!

NOTE: Take care to ensure that an even, golden-brown crust is forming on the bottom of the pot, being mindful of the temperature on heat source so that the cheese does not begin to burn. The Swiss consider this to be a delicacy and is generally peeled off the bottom of the pot and shared with the guests at the conclusion of the meal.

Continue reading...Comments (0)