Recipe: Delicious Cheese fondue
Cheese fondue. My family is Swiss, so cheese fondue is a big tradition for birthdays. Made with the best cheese and served with pickled onions and cornichons, it simply doesn't get better! The Swiss continue to promote the dish and its national importance.
Gradually stir the cheese into the simmering. Stir after each addition of cheese until melted. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product. You can cook Cheese fondue using 0 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Cheese fondue
For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. 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. Transfer fondue pot to the table, and keep warm over the fondue pot warmer.
Cheese fondue instructions
- Cut potato into bite size and boil until it’s soft. 5 minutes. Boil broccoli and asparagus, 2 minutes. Cut all the other ingredients into bite size..
- Grate all of the cheese. In a large bowl, mix potato starch and cheese well..
- In the cheese fondue pot, medium heat, pour the ingredients of ☆.
- Add the cheese handful at a time and stir constantly until it’s done..
- Once all the melted well, add the ingredients of ● and enjoy🥂.
Well, we don't get much snow or cold weather in the California central valley, but that doesn't mean we can't enjoy a good fondue party! Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. These cheeses blend nicely together to give you a rich and smooth flavor that everyone will love for sure. So it should come as no surprise that I am powerless against cheese fondue, which is basically your favorite cheeses melted along with spices, garlic, and a splash of alcohol, like a dry white wine, velvety-sweet sherry, or even a crisp beer.
