If you want to learn how to make homemade cheese fondue in an easy way as it is traditionally made in Switzerland and France, take a look at this step-by-step recipe with photos that we show you in Free Recipes.
This is a delicious easy cheese fondue recipe that features a combination of two Swiss fondue cheeses, white wine, cornstarch, kirsch (a type of German brandy made with black cherry), garlic, and some spices. You can also use another type of flour, starch or starch other than corn to thicken it, but with the cornstarch we take advantage of it to make it gluten-free and make it suitable for coeliacs.
Result is an original Swiss cheese fondue , creamy and very tasty to eat, although you can also make it French if you use French fondue cheeses such as blue ones, and serve it with suggested accompaniments that we indicate at the end of recipe. cheese fondue if you don’t know what to dip it with.
How to calculate amount of cheese for fondue? Well, very easy. Trick is that we have to calculate 200 grams of cheese per person so, in this case, as this recipe is for 4 people, we have put 800 grams of cheese in total (400 grams of Gruyére and 400 of Vacherin).
Ingredients to make cheese fondue:
- 400 grams of Vacherin cheese grated or chopped
- 1 clove garlic
- 4 dessert tablespoons cornstarch or cornstarch
- 300 milliliters of dry white wine
- 1 dessert spoon of lemon juice (optional)
- 1 glass of kirsch or other brandy (optional)
- 1 pinch of ground black pepper
How to make Cheese Fondue:
Step NO 1
In a common saucepan place the two types of cheese and cornstarch and mix well. You can buy cheese for fondue in any supermarket or grocery store.
Tip: It is common to put other types to prepare the classic Swiss cheese fondue such as Emmental or Cheddar, it all depends on your tastes.
Step NO 2
Add wine and lemon juice and place pot over medium-low heat. Do not stop stirring until cheese is completely melted (it does not have to boil) with a wooden spoon or wide eight-shaped shovel.
Tip: If you are going to prepare a cheese fondue for children, avoid adding the white wine and glass of kirsch
When all cheese is well melted, turn off heat, pour in glass of kirsch and sprinkle with ground black pepper. Then in pot of Swiss cheese fondue that you are going to use, rub garlic all over base and inside walls and pour previous mixture.
Typical fondue pot is called “caquelon” and it is a cast iron, porcelain or refractory clay container that is traditionally used in France and Switzerland to make these types of preparations.
Tip: If the fondue gets too runny, dissolve 1 or 2 more tablespoons of cornstarch in some wine and add to pot.
Serve your easy cheese fondue recipe while it is hot, putting it in the support that comes with pot and accompanying it with some slices of homemade baguette bread or one of suggestions that we leave you below.
As a starter you can prepare a bean salad for example. And another day you can try this recipe for a French onion soup gratin so classic that also has melted cheese if you like this ingredient as much as I do.
Tip: summum of this recipe would be to serve cheese fondue in a round loaf directly inside, instead of using pot.
If you liked Cheese Fondue recipe , we suggest you enter our Cheese Recipes category .
Cheese fondue – Side dishes:
Cheese fondue is a delight to serve as a starter or main course on a winter’s day – European-style! Traditionally, original cheese fondue recipe is served with an Italian-type bread, but for a change, it can be served with other ingredients that combine perfectly with the cheese.
Here are some suggestions for side dishes to help you succeed at table and surprise all your guests if you do n’t know what to dip in a cheese fondue:
- Dried meat (preferably sliced)
- Roasted or fried potatoes on toothpicks
- Fried or baked noisette potatoes
- Steamed vegetables
- Assorted pickles
- Cooked broccoli and cauliflower
- Carrot and other raw vegetables
- Serrano or cooked ham tacos
- Filé mignon or steak cut into chunks
- Sliced sausages;
- Fruits cut into wedges or chunks
- Dates and other nuts