CHEESE FONDUE
Make and share this Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
- Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
- Stir cornstarch mixture again and stir into fondue.
- Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
CHEESE FONDUE
Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
- Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
- Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.
CLASSIC CHEESE FONDUE
Steps:
- Toss the Gruyere and Emmental with the flour in a medium bowl.
- Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
- If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.
CHEESE FONDUE
Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.
Provided by Tejal Rao
Categories dinner, dips and spreads, main course
Time 45m
Number Of Ingredients 12
Steps:
- Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.
- When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it's almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
- At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it's too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.
- When you get down to the bottom of the pot, if you've still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.
EASY CHEESE FONDUE
Using mild cheese means everyone in the family can enjoy this classic starter
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium
CHEESE FONDUE
Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
- Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
- Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
- Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g
CHEESE FONDUE RECIPE
Steps:
- Add the wine and lemon juice to the fondue pot and bring to a simmer. Add the cornstarch and stir to blend.
- Add the cheese in small handfuls while constantly stirring until the cheese combines with the wine and melts. Do not stop stirring and do not let the cheese come to a boil. Simmer only, folks.
- When all the cheese is added and melted into a creamy substance, add the pinch of nutmeg and a little freshly ground pepper.
- Now give yourself 30 seconds to rest your arm before serving with all the prepped dipping ingredients.
- If you don't have enough "fondue forks" try using wooden skewers. They make great substitutes.
CHEESE FONDUE
Categories Cheese Dairy Vegetarian Swiss Cheese Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
- What to dip:
- •Cubes of French bread
- •Cubes of apple and pear
- •Roasted potatoes
- •Julienned raw red bell pepper
- •Blanched broccoli florets
- What to drink:
- •Dry white wine such as dry Riesling or Sancerre
- •German lager or Saison-style ale
- •Farmhouse cider
- •Fino Sherry
CHEESE FONDUE
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 25m
Number Of Ingredients 19
Steps:
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
CHEESE FONDUE
This is great served with chunks of bread. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! Recipe from Tyler Florence.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, coat the cheeses with cornstarch and set aside.
- Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
- Gradually stir the cheese into the simmering liquid.
- Melting the cheese gradually encourages a smooth fondue.
- Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot and enjoy!
CHEESE FONDUE
Categories Sauce Cheese Appetizer Kirsch White Wine Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
More about "cheese fondue food"
CHEESE FONDUE - RICARDO
From ricardocuisine.com
5/5 (22)Category Main DishesServings 4Total Time 30 mins
CHEESE FONDUE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 4
CHEESE FONDUE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (5)Total Time 35 minsCuisine AmericanCalories 529 per serving
CLASSIC CHEESE FONDUE RECIPE - PLATINGS - PAIRINGS
From platingsandpairings.com
Cuisine SwissTotal Time 25 minsCategory AppetizerCalories 493 per serving
- Rub the cut side of garlic all over a stove-safe fondue pot (or other pot if transferring to ceramic fondue pot).
- One handful at a time, stir cheese into hot wine in a zigzag pattern, letting it melt before adding an additional handful. Once completely melted, add kirsch, if using, and let heat 1-2 minutes. Taste and season with salt, pepper and nutmeg. Serve with your favorite dippers.
CHEESE FONDUE - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
5/5 (1)Servings 16
- Grate the cheese with the Microplane® Adjustable Coarse Grater.Melt the butter over medium heat in the Rockcrok® Everyday Pan or Rockcrok® Dutch Oven.
- Add the flour, whisking constantly for 1–2 minutes, until no lumps remain to make a roux.Add the beer, broth, or wine, and reduce to low heat.
- Add the mustard and hot sauce, if desired, and mix thoroughly.Add the cheese, 1 cup (250 mL) at a time, melting completely after each addition.
BEST CHEESE FONDUE RECIPE - HOW TO MAKE CHEESE FONDUE
From delish.com
Cuisine FrenchEstimated Reading Time 2 minsServings 8Total Time 25 mins
- Add cheese mixture in four batches, whisking constantly and letting cheese melt completely between additions.
WHAT TO DIP IN CHEESE FONDUE - 13 BEST FOODS FOR …
From food52.com
Estimated Reading Time 5 mins
- Bread. Crusty bread is usually the #1 pick for cheese fondue because, well, it's the best at soaking up all its cheesy goodness. If you're feeling ambitious, you can make yourself a couple of fresh baguettes or this simple, no-knead peasant bread, but I'm also happy to take the store-bought route and pick up a sourdough loaf, or two.
- Apples & Pears. Fruit and cheese mingle nicely on a cheese board, so why wouldn't they when it comes to fondue? Crisp and tart Granny Smith apples complement its creaminess nicely, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.
- Broccoli & Cauliflower. I always bring broccoli or cauliflower to my fondue spread to bring a bit of freshness to what's essentially a dairy fest. You can dip them uncooked if you like, but I prefer to give them a light steam to smooth out those raw, bitter flavors.
- Bell Peppers. Bright bell peppers make a colorful addition to any fondue party, and their natural sweetness works surprisingly well with all that savory cheesiness.
- Roasted Potatoes. If you like cheese fries, you will absolutely adore dipping crispy-on-the-outside, soft-and-tender-on-the-inside roasted potatoes into a mini vat of bubbling cheese (that isn't neon yellow).
- Meatballs. For those of you that think meatballs (be they of the beef, chicken, veal, or vegetarian-friendly variety) are relegated solely to pasta territory—think again.
- Roasted Brussels Sprouts. Leafy, green, and yes, good for you, a dish-full of roasted Brussels sprouts are somehow the perfect match to mild, nutty cheeses.
- Filet Mignon. Strips of juicy, perfectly cooked filet mignon can only be made better with the addition of one thing: yes, you guessed it, a cheese fondue.
- Pickles. Yes, pickles! From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste really great with a thick and creamy cheese fondue.
- Shrimp. Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine. Pro tip: Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavor kick.
9 OF THE BEST FOODS YOU ABSOLUTELY HAVE TO FONDUE - SIX ...
From contiki.com
Estimated Reading Time 4 mins
- Crusty bread. Sourdough, rye, pumpkin, ciabatta, garlic. Whatever your weapon of choice, once you’ve dipped your bread into that oozing pot of melting cheese, life won’t be the same ever again and this is what makes it one of the best foods to fondue.
- Mini meatballs. Whether dipping in cheese or frying in a hot oil fondue, these little balls of goodness pack a mighty punch.
- Steak. Steak in a hot oil fondue allows you to cook the meat exactly as you like it – blue, bloody, medium, or well done.
- Vegetable skewers. Fresh mushrooms, red peppers, zucchini chunks, cherry tomatoes, broccoli florets – mix up your veggie skewer with all your favourite healthy treats then undo any nutritional goodness whatsoever by dunking them straight into cheese heaven.
- Potato cubes or wedges. Dice and pre-fry your potato cubes for the perfect dipper to cheese fondue. Or, cut them into wedges, pierce with a skewer and leave in a hot oil fondue until crispy and golden.
- Brownies. Just in case the cheese fondue main and chocolate fondue desert wasn’t calorific enough, chuck in a few brownies to get the cholesterol levels at an all-time high.
- Marshmallows. You’ve melted them on bonfires but have you ever dipped a marshmallow in rich, melted chocolate? The heat melts the marshmallow just enough that it becomes a sugary, oozy mouthgasm and we know you like the sound of that.
- Pineapple chunks. Kind of like the infamous New Zealand chocolate-covered pineapple chunks candy but way, way better. The zingy taste of the pineapple is the perfect balance to the runny chocolate, just watch out for drippage.
- Frozen bananas. Oh hell yes. Dice up your bananas and stick them in a container in the freezer overnight, then bring them out just before serving so you can easily skewer them.
15-MINUTE CHEESE FONDUE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (46)Total Time 15 minsCategory AppetizerCalories 502 per serving
- Pour the wine into the fondue pot. Turn the temperature to setting 5 (medium-high) and bring the wine to a strong simmer (bubbling, but not boiling strongly).
- Stirring constantly with a wooden skewer in zigzag (not circular) motions, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
EPIC CHEESE FONDUE WITH WHITE WINE, BRANDY, LEMON JUICE ...
From more.ctv.ca
Servings 4-6Total Time 15 mins
- Rub cut sides of the garlic inside a fondue pot or large stainless-steel bowl set over a pot with 2-1/2 centimeters of gently simmering water.
- Add wine, lemon juice and brandy to the pot and heat until steaming. Add cheese a handful at a time, stirring until cheese is mostly melted between additions. Stir in nutmeg and salt to taste.
HOW TO MAKE CLASSIC CHEESE FONDUE (FONDUE NEUCHâTEL ...
From thekitchn.com
- Grate the cheese. Grate 10 ounces Emmental cheese and 10 ounces Gruyère cheese (about 2 1/2 cups each).
- Rub the pot with garlic. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove.
- Heat the wine and lemon juice. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes.
- Whisk the kirsch and cornstarch. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth.
10 BEST FONDUE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Cheddar Beer Fondue. Fans of beer and cheese dip will love this fragrant beer and cheddar fondue. Instead of the classic brandy that gives traditional fondue its texture, add a mild beer like lager, kölsch, or bock.
- Cheese Fondue with Cognac or Brandy. This classic Swiss fondue pairs perfectly with snowy days. This traditional recipe calls for Kirschwasser, a cherry-based brandy.
- Easy Chocolate Fondue. Use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs for this simple chocolate fondue.
- French Onion Soup Fondue. With a flavor profile similar to French onion soup, this warming fondue tastes fresh and exciting. Gruyere cheese has the same melty texture as your favorite soup topper.
- Vegan Mushroom Fondue. Lovers of plant-based cheese get their fondue fun, too. Nutritional yeast, soy sauce, and miso give this vegan fondue its signature cheesy flavor, while mushrooms add an umami element.
- Halloween Candy Fondue. Use up that leftover Halloween (or Christmas, or Easter, etc.) candy by turning it into a sweet fondue. For a twist, melt each candy variety separately for a different varieties of fondues.
- Hot Crab Fondue. Choose a demure cheese like mild cheddar for hot crab fondue to keep the flavors balanced. Cream cheese keeps this melt silky, while dry white wine, dijon mustard, shallots, and Old Bay seasoning give it a taste that's similar to your favorite chowder.
- Italian Cheese Fondue. Fontina, mozzarella, and Parmesan cheeses give Italian fondue that assertively funky flavor that cheese-lovers go for. Serve it with cubes of bread, vegetables, breadsticks, or cubes of salami for a fun communal spread or to kick off a special feast.
- Fondue Savoyarde. The various cheeses used in different types of fondue give each its own distinct flavor. This Fondue Savoyarde, which hails from the Savoie region of the French Alps, uses Comté, Beaufort, Reblochon, or Abondance.
- Slow Cooker Swiss Fondue. Turn your slow cooker into a fondue pot with this simple Swiss and cheddar cheese version that uses both kirsch and dry white wine to keep it gooey.
CLASSIC SWISS CHEESE FONDUE RECIPE - MELISSA KELLY | FOOD ...
From foodandwine.com
5/5 Category Cheese Dips
EASY CHEESE FONDUE - THE CHEESE KNEES
From cheeseknees.com
Cuisine AmericanTotal Time 25 minsCategory AppetizerCalories 138 per serving
SWISS CHEESE FONDUE (THE BEST) - RICARDO CUISINE
From ricardocuisine.com
5/5 (67)Total Time 25 minsCategory Main DishesCalories 673 per serving
CLASSIC CHEESE FONDUE RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (90)Servings 4Cuisine FrenchCategory Appetiser
OUR BEST FONDUE RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
DIPPERS AND ACCOMPANIMENTS FOR CHEESE FONDUE
From thespruceeats.com
Author Miri Rotkovitz
CHEESE FONDUE - MORE.CTV.CA
From more.ctv.ca
Servings 5-8Total Time 30 minsCategory Appetizer
CHEESE FONDUE | SNACK RECIPES | GOODTOKNOW
From goodto.com
2.9/5 (73)Category Snack,StarterServings 6Total Time 35 mins
CHEESE FONDUE RECIPE - WEBMD
From webmd.com
Cuisine FrenchCategory DinnerServings 4-6Calories 116 per serving
CHEESE FONDUE | METRO
From metro.ca
5/5 (2)Total Time 30 minsServings 4
10 BEST MEAT CHEESE FONDUE RECIPES | YUMMLY
From yummly.com
4/5 (1)
THE VERY BEST CHEESE FOR FONDUE - BAKE IT WITH LOVE
From bakeitwithlove.com
THE ART OF FONDUE | METRO
From metro.ca
WHAT TO DIP IN CHEESE FONDUE | THE ULTIMATE LIST
From cookwareninja.com
CHEESE FONDUE RECIPES | SWISSMAR
From swissmarshop.com
CHEESE FONDUE RECIPES: HOW TO MAKE CHEESE FONDUE | CHEESE ...
From cheesemonthclub.com
CHEESE FONDUE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
CHEESE FONDUE - FOOD RECIPES
From recipes.studio
CHEESE FONDUE RECIPES | ALLRECIPES
From allrecipes.com
QUESTION: WHAT CHEESE IS IN FONDUE - MONTALVOSPIRITS
From montalvospirits.com
HOW TO MAKE THE PERFECT FONDUE | CHEESE | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love