Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cheese fondue. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cheese fondue is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Cheese fondue is something that I have loved my entire life. They’re fine and they look fantastic.

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! Keep the temp low under a fondue sauce, cheese doesn't need high heat to melt. Tossing the shredded cheese with flour is another step that helps keep the melting cheese silky smooth and dippable.

To get started with this particular recipe, we must first prepare a few components. You can cook cheese fondue using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cheese fondue:

1. Make ready Steaming of vegetables:
2. Make ready 1 cauliflower, florets cut into smaller pieces
3. Take 5-6 mushrooms, sliced
4. Get Cheese fondue dip:
5. Make ready 2 cloves garlic, crushed
6. Take 20 g unsalted butter, room temperature
7. Make ready 1 small bottle of white wine (370ml)
8. Make ready Extra mature Gouda, grated
9. Get Gruyere cheese, grated
10. Get 6-7 slices Emmental cheese, sliced
11. Prepare 1/8 teaspoon nutmeg (add more or less)
12. Take 1/8 teaspoon ground white pepper (add more or less)
13. Take 1 teaspoon cornflour (to thicken cheese mixture)
14. Prepare Dash Cherry Kirsch (optional)
15. Get 3 teaspoons water (added to cornflour)
16. Make ready Serve fondue with:
17. Make ready Steamed vegetables
18. Get Continental meat selection
19. Prepare Cornichons
20. Prepare 3-4 white bread slices, sliced into chunks (or any bread of preference)

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. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. Combine the raclette and Gruyere in a bowl and add the cornstarch.

Instructions to make Cheese fondue:

1. For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
2. Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
3. Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
4. Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
5. Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
6. In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
7. Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
8. Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!

For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside. In a pot over medium heat, warm the wine, garlic and lemon zest. Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses.

So that is going to wrap it up with this special food cheese fondue recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!