Gouda is used as one of the more popular melting cheeses, which makes it really great for fondue. Fontina has a dense interior with airy openings. This cheese has a sweet and savory flavor mixture, which gives your fondue delightful flavor for dipping anything in. This is also a semi-hard cheese that is very creamy in nature. It melts well and is flavorful, making it another perfect option for fondue.
This is French cheese. It is the most sought after French cheese on the market. Comte cheese is very similar to Gruyere cheese but the aging process is slightly different. Comte is typically aged much longer. The flavor of Comte cheese is mild, fruity, and slightly sweet so it may not be perfect for every single dipping product but we think you will find that it pairs nicely with other cheeses and the flavor is mild enough you can still dip whatever you please.
There are many options here and there are many more options where these came from. A couple of other options you might want to consider using on their own or even as part of a mixture include Beaufort cheese and Emmental cheese. Here are our tips for you. We hope that you find this guide to the best cheese for fondue to be a valuable and informative resource for making the most smooth and delicious fondue ever.
We invite you to review the following question and answer section for some additional information that could be helpful to you. Store it up nicely and stick in the fridge or freezer. You can easily reheat that cheese fondue and use it for things like sandwiches or meat or even broiling some nice toasty cheese bread.
Think about it, you can choose an assortment of meats, fruits, and vegetables so there really is no need to add any other courses to the table. Add all ingredients to shopping list View your list. Bring the wine to a boil in a small saucepan. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review john. Rating: 5 stars. As you sift through the reviews here, you should chuckle at the ones which ding the recipe review and at the same time tell you all the changes they made to the formula to make it cheaper, more kid friendly, or less authentic.
This recipe gives you what you need for a good fondue foundation, which is the most important thing. Here are a few of my tweaks to make it even better Foodies, hopefully. First of all, don't use a heavily oaked white wine, like most CA or Aussie chardonnays. Use something like a sauvignon blanc, a Portugese vinho verde, or a light dry riesling. The lower the alcohol and drier the better for this recipe. Some reviewers mentioned shredding the cheese instead of cubing it and I heartily concur.
And DO mix the flour into the shreds as it both blends the stuff well and it keeps the cheese from clumping. I use a little more flour than posted here but that doesn't seem to be much of an issue. On the cheeses, just make sure you don't skimp on the Gruyere as it makes the flavor correct. If you are cutting back on one of the cheeses versus the others, make it the cheddar, not the more elegant Swiss cheeses.
I don't care if kids don't like it - folks, we're serving an adult dish made with wine here. If you want Cheez-Whiz in a pot, melt some Velveeta into some orange soda. Sprinkle in a half a Read More. Rating: 1 stars. While the ingredients made a great flavored fondue, the recipe itself is vague at the most.
After following the recipe to a T and spending nearly 17 bucks on good imported cheeses, the fondue failed. I searched around online to see what went wrong and found that: 1. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface do not boil.
Stir in lemon juice. 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. Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons or other pickles, alongside white wine, kirsch or hot tea to l essen its leaden effect on the stomach.
Milk of magnesia is an optional extra. Heat the wine and garlic in a deep heavy-based pan over a low heat until it begins to simmer. Add the emmental, a little at a time, whisking or stirring vigorously and allowing to melt before adding more.
Stir in the kirsch, if using, followed by a good grating of nutmeg. Transfer to a fondue set or heatproof pan set over a tea light and tuck in immediately. Was its popularity in the swinging 60s really a result of the sexual revolution? And which other Swiss dishes deserve to be better known?
How to make the perfect fondue. Perfect cheese fondue.
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