Cheese Fondue - This super cheesy recipe for fondue, uses two very distinct kinds of cheese; Swiss and gruyere. A hint of garlic, smeared on the pan before melting the cheese, adds a real “Flash of Flavor”, to the already succulent cheese blend. Great with your favorite bread cut into cubes, this quick, easy appetizer recipe is a tasty appetizer.
Prep Time: 5-10 mins
Cook Time: 5-10 mins
Difficulty Level: 1
Main Ingredient: Swiss Cheese, Gruyere Cheese
Ingredients to make Cheese Fondue
8 oz Natural Swiss cheese, diced
8 oz Gruyere cheese, diced
2 tbs Flour
1 Clove garlic, halved
2 c Dry white wine
1 tbs Lemon juice
3 tbsp Kirsch
Bread, inch cubes
Directions to make Cheese Fondue
Step 1: Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Step 2: Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to the surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Step 3: Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.
Prep Time: 5-10 mins
Cook Time: 5-10 mins
Difficulty Level: 1
Main Ingredient: Swiss Cheese, Gruyere Cheese
Ingredients to make Cheese Fondue
8 oz Natural Swiss cheese, diced
8 oz Gruyere cheese, diced
2 tbs Flour
1 Clove garlic, halved
2 c Dry white wine
1 tbs Lemon juice
3 tbsp Kirsch
Bread, inch cubes
Directions to make Cheese Fondue
Step 1: Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Step 2: Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to the surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Step 3: Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.
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