Tillamook Vintage White Cheese Fondue Food

TILLAMOOK VINTAGE WHITE CHEESE FONDUE

Steps:

• Preheat oven to 180 degrees. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside.
• In a large saucepan, simmer champagne until it reduces to 1/2 cup. Add cream and return to simmer.
• Toss shredded cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Stirring until smooth and blended.
• Serve in a fondue pot surrounded by cubed bread.

OKA CHEESE FONDUE

Steps:

• Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.
• Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes.
• Serve in fondue pot.
• Accompaniments: cubed baguette; apple and pear wedges.

THREE-CHEESE FONDUE WITH CHAMPAGNE

Steps:

• Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
• Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
• Remove pot from heat.
• Add all cheeses and stir to combine.
• Stir in cornstarch mixture.
• Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
• Season fondue with nutmeg and white pepper.
• Place over candle or canned heat burner to keep warm.
• Serve with bread cubes.

CHEESE FONDUE

Steps:

• Rub the inside of the fondue pot with a clove of garlic.
• Pour 2 cups of dry white wine in the fondue pot.
• Heat until ALMOST boiling.
• Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed.
• Put in a bag and toss with 1/3 cup flour.
• Add cheese by handfuls to the wine.
• Make sure all the cheese has melted before adding more.
• When all the cheese has been added and melted, pour in 1/3 cup sherry and mix.
• I serve with cut up egg bagels.
• It is very good.

CHALET IN THE VALLEY CHEESE FONDUE

Steps:

• Combine both cheeses and cornstarch, and freeze for at least one day. Thaw in refrigerator or microwave.
• In a med. saucepan, saute garlic, then add Sauterne. Bring to a boil.
• Whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
• Stir in Sherry, reduce heat to a simmer. Place mixture in a fondue pot over med. to low heat.
• Dip French bread cubes, bread or vegetable sticks.