What is dipped in cheese fondue? Cheese fondue. General information about the cheese dish

The classic version of the dish uses Emmental, Gruyère or Vacherand cheese. Parmesan, mozzarella, gouda or edam are also suitable for fondue.

What to dip in cheese fondue? Fondue is served with rye or wheat crackers, slices of boiled vegetables, large grapes, olives, pieces of meat or sausage, crab sticks or pieces of seafood.

Classic cheese fondue recipe

Kitchen tools: spatula, fondue pot.

Ingredients

Step-by-step preparation

  1. In a separate bowl, combine 265 grams of grated Gruyere cheese, 265 grams of grated Emmental cheese and 65 grams of starch.
  2. Cut one clove of garlic in half lengthwise and grease the sides and bottom of the pan with these halves.

  3. Pour 205 milliliters of dry white wine into a saucepan, put it on the stove and let it boil slightly.

  4. Gradually add the mixture of cheeses and starch to the boiling wine. Constantly stirring with a spatula or spoon, let the cheese completely melt.

  5. When the cheese has melted, add 2 grams of salt, 1 gram of nutmeg and stir.

  6. We move the saucepan from the stove to the burner of the fondue pot and serve.

Video recipe

If you want to clearly see which cheese to choose for fondue and how to melt it correctly, we recommend watching the following video.

Homemade cheese fondue recipe

Cooking time: 25-30 minutes.
Kitchen tools: baking tray, fondue pot, spatula, glass.
Number of servings: 5.

Ingredients

Step-by-step preparation


Video recipe

To find out what cheese fondue is eaten with and how to serve it correctly, we recommend watching the following video.

Three cheese fondue recipe

Cooking time: 30-35 minutes.
Number of servings: 7.
Kitchen tools: whisk, spatula, fondue pot.

Ingredients

Step-by-step preparation


Video recipe

If you want to see in detail how to make fondue from three types of cheese, be sure to watch the following video.

In modern culinary art there are many unusual and delicious snacks. For example, mincemeat made from herring attracts with an interesting combination of the taste of herring and green apples. It is most often served on small pieces of dried bread.

You can also prepare it for a snack. Various types of pates, cod liver and other types of seafood are used as filling. But you can stuff more than just eggs. Tomatoes stuffed with cheese and garlic are very unusual and original.

For dessert you can serve it with different types of fruit.

We told you about several ways to prepare cheese fondue. If you have already tried making this dish, be sure to share your experience and tips in the comments.

Cheese fondue is a dish of Swiss shepherds. That's right, everything is so banal and unromantic! According to legend, moving through the mountains, they threw the remains of cheese, wine,Sometimes garlic,in the presence of, into a pot and heated over the fire. Then soaked in this cheese brewe pieces of bread. For them, this was neither a festive nor a special dish, but a real everyday occurrence. Over time, the dish spread around the world, gaining popularity and a special charm that now accompanies cheese fondue.



Although the dish is not exactly for children, children can still try it. Most of the alcohol evaporates, but there are still some leftovers in the dish. You can simmer the wine a little longer, and then there will be practically no leftovers. Fondue is one of the most romantic ways to warm up and enjoy delicious food when it’s cold outside.
But you can’t overstay the fondue. Otherwise, over time, the cheese will begin to become harder and harder, in the end, the cheese protein will begin to separate from the fats and, believe me, there is little pleasure in such fondue. Therefore, cheese fondue should be served immediately when the cheese has melted. Considering that the process of enjoying it at the table is also long. And to keep the consistency stable, you need to constantly heat the fondue. Almost all fondue pots have a special stand, with a place for a candle or dry alcohol for heating. A candle heats more gently, so for long gatherings, it is better to heat the cheese fondue with small candles.

For 4-5 persons:

Ingredients

  • 500 grams cheese (read the introduction), grate with large holes
  • 350 ml dry white wine
  • 2 cloves garlic
  • 1 tbsp.
  • starch
  • 1 tsp
  • lemon juice Pinch of nutmeg

1 tbsp.

  • Kirsha (cherry schnapps), can be replaced with vodka or rum
  • Additions:
  • 2 Mini carrots, boil until half cooked
  • Broccoli florets, blanch 1 minute
  • ripe pears, cut into large cubes Gherkins
  • 300 grams pork tenderloin or loin, cut into large cubes (you can use veal or chicken)
  • 2 tbsp. pork lard (can be replaced with vegetable oil)
  • 3-4 pieces
  • favorite bread, cut into large cubes
Olive oil

Salt to taste
Cooking time: 25 minutes

Cheese fondue, the recipe for which we will look at a little later, is good to serve on a festive table. But, unfortunately, not everyone knows how to make such a dish. In this regard, in this article we decided to raise this particular culinary topic.

General information about the cheese dish

As you know, cheese is included in many dishes. However, there is one dish in which the mentioned ingredient is the main one. This is cheese fondue. The recipe for such a dish is known only to those who very often make it for the holiday table. If you do not belong to this category of people, then we will present different ways to create it. But before that, I would like to say that preparing such a dish does not take much time.

What do you need to purchase to make your own cheese fondue? The recipe for this dish involves the use of many ingredients. But the main one is cheese. It should be noted that there are no clear rules regarding his choice, except that he should only be firm.

Cheese fondue: classic recipe

To prepare this dish we will need:


Cooking method

How to make your own cheese fondue? A simple recipe for this dish uses simple and inexpensive ingredients. First you need to take a pan and grease the inside with a clove of cut garlic. Moreover, the product itself should be left at the bottom. Next, pour dry white wine into a thick-walled container, bring it to a boil, and then reduce the heat.

All purchased cheese must be grated, poured into boiled wine and heated until the dairy product is completely melted. At the same time, it should be stirred regularly with a spoon.

The final stage in preparing a delicious dinner

After all the described steps, you need to add starch to the melted cheese. By the way, it must first be diluted in cognac. Continuing to vigorously stir the ingredients, they should be cooked for about 6 minutes so that the aromatic sauce becomes thick and homogeneous.

What should you do to get a tasty and aromatic cheese fondue? The homemade recipe at the very end recommends squeezing two cloves of garlic into it, and also adding chopped pepper and nutmeg.

How should it be served correctly?

After turning off the heat, you need to transfer the fondue to a beautiful plate and place it in the center of the table. This dish should be served to guests only hot, along with fresh bread, which must be dipped into the aromatic dish using a fork or special skewers.

Cheese fondue without wine: step-by-step recipes

If for one reason or another you do not like or cannot drink alcohol, we recommend making this dish without using wine or cognac. In this case, you will need the following products:

  • hard cheese - approximately 300 g;
  • egg yolks - from 2 large eggs;
  • milk as full as possible - 150 ml;
  • natural butter - approximately 50 g;
  • crushed black pepper, as well as iodized salt - use to taste.

Cooking process

How to make tasty and aromatic cheese fondue? A recipe without alcohol requires the use of simple and accessible ingredients.

To make such a dish, you should cut the hard cheese into small cubes, and then place it in milk and keep it in this state for several hours. Next, all the ingredients need to be melted in a water bath, adding 25 g of natural butter.

The ingredients should be thermally processed until the entire mass becomes viscous and homogeneous. After this, you need to add egg yolks into it, while not forgetting to stir the components regularly. Particular attention should be paid to the fact that the cheese mass should not boil. If you neglect this advice, the yolks will curdle very quickly, and the dish will not turn out as desired.

Serve a delicious and satisfying cheese dish to the table.

Now you know how to make cheese fondue without wine. Recipes for this dish recommend serving it to the table, having previously placed it on a heating pad. By the way, before doing this, be sure to add the remaining butter, pepper and iodized salt to the cheese mass. It is recommended to eat this dish with black or white bread.

Quick Cheese Dinner Recipe

As mentioned above, preparing cheese fondue is very quick and easy. If you suddenly decide to make such a dish yourself, but you don’t have the appropriate ingredients, we recommend using the simple recipe below. For it we will need:

  • dry white wine - half a glass;
  • cheese of any kind, but only hard - approximately 300-400 g;
  • garlic cloves - 2-3 cloves.

Step by step cooking method

Rub a thick-walled pan with a clove of garlic, and then leave it on the bottom. After this, place the grated hard cheese in the same bowl. Place the pan in a water bath and wait until the dairy product has completely melted. Next, pour the wine into it and heat it a little more on the fire so that it evaporates a little. Remove the dish from the stove, place it in the center of a festive or simple dinner table (preferably on some kind of heating), and then eat it together with croutons or fresh bread.

Cheese fondue with herbs

Cheese fondue, the recipe for which we will look at right now, will be especially appreciated by those who love the combination of the mentioned dairy product and herbs. For such an unusual but simple dish we will need the following products:

  • hard cheese - about 400 g;
  • Calvados - approximately 50 ml;
  • dry white wine - about 150 ml;
  • rosemary, nutmeg, mint and thyme - use to taste.

Step by step cooking process

To make cheese fondue with herbs, you should take a saucepan (thick-walled), pour white wine into it (dry only) and heat it up a little. After this, the solid milk product needs to be grated (coarse) and then poured into a heated bowl. Stirring regularly, cook the cheese until it is completely melted. After this, Calvados, all the prepared herbs and nutmeg should be added to the ingredients.

How to present a cheese dish to the table?

After the cheese fondue is completely prepared, it should be poured into a metal container and then placed in the center of the table. By the way, so that the dish does not harden, but remains viscous, it is recommended to place it not on the table, but on a heating pad with hot water. This is the only way you can easily dip pieces of bread, croutons or smoked meats into your own prepared fondue.

Let's sum it up

Now you know how to easily and simply make cheese fondue at home. It should be noted that this dish turns out to be very aromatic and tasty. A dish made from cheese and other products is especially suitable for the holiday table. As a rule, it is served to the table along with croutons or small pieces of bread. But for lovers of more satisfying dishes, you can offer not only flour products, but also, for example, smoked breasts, sausage and even frankfurters.

In general, the Swiss use cherry vodka to prepare this dish, which they call “Kirsch”. Corn starch is stirred in a small amount of this alcohol (42%) and poured into the cheese mass. There are many options for how to prepare cheese fondue and what kind of cheese to use. However, the basics here remain the same: cheese, bread and white wine. But everything is not as simple as it seems at first glance!

Ingredients

- 200 g salted cheese

  • - 400 g sweet cheese
  • - 1 glass of dry champagne
  • - crackers, croutons, bread
  • - 1 clove of garlic
  • - 1 tbsp starch
  • - 1 teaspoon lemon juice
  • - ground black pepper and salt.
Preparation

How to prepare cheese fondue from two types of cheese with the addition of champagne? To do this, rub the inside of the dish in which the fondue will be prepared with a clove of garlic cut in half. You can cook directly in the fondue pot, which you then need to transfer to the burner and place on the table. Grate both types of cheese, mix and transfer to a fondue pot. Then you need to fill the cheese with champagne. Stir the starch in a small amount of freshly squeezed lemon juice and then pour it into the cheese. Mix everything well, add salt and pepper to taste. Place the fondue maker on the stove and melt the cheese, stirring over low heat. Transfer the fondue pot to the burner and serve. The fondue should not cool down. What do you eat cheese fondue with? Usually white bread with a hard crust is used, but you can also serve crackers or croutons.

Classic cheese fondue

The classic nature of cheese fondue lies in its ingredients. These are Swiss cheeses, cherry kirsch vodka and French baguette.

Ingredients
  • - Gruyère cheese 200 g
  • - Emmental cheese 200 g
  • - 2 tbsp cornstarch
  • - 200 ml white wine
  • - 1 clove of garlic
  • - salt, ground pepper
  • - Kirsch vodka 2 tablespoons
  • - 1 French baguette.
Preparation

The basis for cheese fondue is Swiss Gruyère cheese. You can also use another Swiss cheese for emmental fondue. Everyone will decide for themselves which cheese to use for fondue. Some will even find these cheeses with an unfamiliar aroma and taste unpleasant and will begin to prepare such a fondue from the cheeses familiar to us in Russia - Dutch, Russian, Kostroma, etc. It is better to prepare cheese fondue in a small saucepan, and then pour it into a fondue pot. And for those who have a slow cooker, cheese fondue can be perfectly prepared in a slow cooker. Cut a clove of garlic in half and rub the inside of the pan. Pour white wine into the pan and turn on the heat. Grate two types of cheese and place in a pan with wine. Melt the cheeses over low heat, stirring occasionally. Dissolve the starch in kirsch cherry vodka and add to the cheese, add salt and pepper to taste, stir, pour into a fondue pot and serve.

Cheese fondue at home can be prepared from ordinary white bread by drying the cut pieces in the oven. Or cut a French baguette into pieces and prick each piece onto a fork, dip it into a fondue pot with melted cheese and put it in your mouth. In general, it is best for each guest to have two forks from the fondue set. With one you prick the bread and dip it into the general cheese mass, where everyone present dips their forks. And the other one you eat ready-made fondue.

Cheese fondue without wine

The birthplace of fondue is Switzerland. This dish was invented by Alpine shepherds who took cheese, white wine and bread with them to the mountains. Translated from French, fondue means “molten.” If previously only pieces of bread were dipped into cheese fondue, now it can be various vegetables: bell peppers, cauliflower, broccoli, cucumber, cherry tomatoes, gherkins, grapes, pitted olives, etc.

Ingredients

Preparation

Cheese fondue recipe without alcohol is perfect for children. The best way to go with cheese fondue is to buy a French baguette. It is soft on the inside and has a hard, crispy outside. When pieces of bread are dipped into melted cheese, it is precisely because of this crust that the bread does not become soggy. If you don’t have such a baguette, then you need to dry the pieces of white bread in the oven. Such pieces will become hard on the outside and soft on the inside.

Rub a small pan where the fondue will be prepared with a clove of garlic, cutting it in half. Then pour in the milk and bring to a boil. Of course, you can also use cream to make fondue. But cheese fondue with cream will have more calories than with milk. Then gradually add cheese and stir. The cheese should melt and acquire a uniform consistency. Mix cornstarch with lemon juice and pour into the cheese mixture. Add a little nutmeg, grating it on a fine grater. Add salt and ground pepper to taste, cook, stirring, for another 2-3 minutes and pour into the fondue pot. The cheese fondue recipe has its own peculiarity. The cheese mass should thicken so that the cheese does not drip; then you will prick pieces of bread onto forks, dip them into the fondue and bring them to your mouth.

Discussion: 10 comments

    Good afternoon.
    I have never mixed cheese fondue with champagne. It's interesting to try what can come out of this: mail: .

    Answer

    I don’t know, this recipe didn’t seem simple to me. Although, apparently, it’s delicious.

    Answer

    Two types of cheese, dry champagne, lemon juice - the fondant will turn out simply gorgeous!

    Answer

Fondue sets the mood for positive emotions and warm conversation at the table. And besides this, it frees the hostess from having to prepare dozens of dishes while waiting for guests.

A shared meal at the fondue pot turns an ordinary dinner into a special one, guests and hosts unite under the magic of a candle, and dipping pieces of vegetables, meat, fruits or sweets into an appetizing sauce more than replaces the pleasure of sitting around a fire or cooking shish kebab on the grill.

First, let's look at what this miracle device consists of. The fondue includes: a fondue pot, a candle or burner, and special forks.
1. When choosing a fondue pot, you should decide which fondue you want to see most often on your table. If this is cheese or dessert (including chocolate) fondue, then you should pay attention to ceramics. It holds the temperature of the sauce put into it well, but you can’t cook in it on the stove.
To prepare meat or fish fondue, you will need to heat the sauce to boiling temperature so that the pieces of meat or fish can cook in a short time. Materials such as steel or cast iron are suitable for this. Steel fondue pots look more elegant, but cast iron ones hold the temperature better than anyone else.
2. A candle or burner should be selected depending on the size of the fondue pot. For a small pot, a candle is suitable, but for a large one, it is better to choose a burner. The burners operate on capsules with a combustible mixture or on a special gel. There is no need to worry about the cleanliness of the surrounding air; there will be no smoke or fumes. In some versions of fondue there are burners with a temperature regulator, an important addition.
3. Special forks play an important role in preparing and eating delicious fondue. Regular table forks are too short and if used in the fondue process there is a high risk of getting burned. It follows that fondue forks must be of sufficient length, and the handles must be made of plastic or wood.
4. There are also electric fondues, in which a mini-stove serves as a candle or burner. Cooking in such fondues is safer (there is no open fire), and the temperature is completely controlled. But in this case, you will not be able to cook your favorite dish in nature, and your guests will be deprived of the opportunity to watch the flickering of a candle. However, it is encouraging that such fondues have a deep fryer function.
Types of fondue:
Cheese fondue.

Cheese fondue is prepared from at least two types of cheese, which are melted in white wine (in some cases, milk) with a small addition of flour, butter and various seasonings and served in a fondue pot made of heavy clay or enameled cast iron (it is warm in such a fondue pot). distributed evenly and preserved for a long time). Attention! The cheese fondue is first cooked on the stove over low heat so that the cheese does not burn and the oil does not heat up more than necessary, and then it is transferred to a fondue pot and placed in the center of the table on a fire source (alcohol lamp or candle). You definitely need to add a little flour or starch (corn or potato) to the cheese fondue - this will give it smoothness, preventing it from separating. Add a few drops of lemon juice to the wine - the acid will melt the cheese faster. Stir the boiling wine into which the cheese is added, not in a circular motion, but in a zigzag motion - this will also allow the cheese to melt better.
Caramel-cognac fondue.

Ingredients:
sugar – 1/2 cup,
water – 2 tablespoons,
cognac – 2 tablespoons,
cream 30% fat – 200 ml.,
butter – 1 tbsp,
biscuit,
banana – 1 pc.,
tangerine – 2 pcs.
Mix sugar and water in a saucepan and heat over low heat until it is completely dissolved. Then increase the heat to medium and cook the mixture for 3-5 minutes until its color becomes caramel. Pour in the cream and cook for another 5 minutes. Add cognac, keep on fire for 1 minute, remove, add butter and mix thoroughly.
Transfer the caramel mass into a fondue pot and serve with diced sponge cake, tangerine slices and banana slices.
Fondue ingredients
Cheese.
Classic cheese fondues are prepared with Swiss cheeses Emmental, Gruvière and Appenzeller, and they acquire an elastic texture when melted. They need to be cooked in an acidic environment - wine, cognac, liqueur or lemon juice, this will make the fondue tender. Other suitable cheeses are Mozzarella, Edam, Gouda and Cheddar. They are valuable for their variety of flavors and textures. To prepare a lighter, less alcoholic or non-alcoholic fondue, soft cheeses are used - sharp or medium-sharp goat cheeses or delicate soft cheeses with herbs and pepper, such as Ricotto or Mascapone. It is better to melt them in milk rather than in an acidic environment.
What to dip in fondue?
You can dip a lot of foods into the fondue pot; you just need to look in the refrigerator and find something suitable there. Some products can be dipped into the fondue by hand, while others are best pricked with a special fork.
Bakery products.
You can use bread of any texture - from French baguette to Italian focaccio. Bagels and multigrain bread are suitable, as well as with any vegetable or dried fruit additives. The bread should be cut into cubes or bars. Suitable either fresh or toasted in a toaster or fried in a frying pan or oven until crispy. Crackers, breadsticks and chips are also suitable. The main thing is that they should be large enough to be held with your hands. For sweet fondues, croissant cubes, muffins, biscuits or various types of cookies are suitable.

Vegetables.
Any vegetables are good for fondue. Fresh, chopped vegetables add a nice crunch to the cheese fondue. The choice here is great, it all depends on your imagination and taste preferences: sweet (bell) peppers of all colors, cherry tomatoes, radishes, green pea pods, young carrots, cucumbers, young ears of corn, etc. You can use boiled vegetables: cauliflower, broccoli, Brussels sprouts, green beans, leeks, asparagus, etc. They should be boiled in salted water for 2-3 minutes to keep them crispy. Before serving with fondue, such vegetables can be sprinkled with wine or apple cider vinegar and rolled in seasonings. In addition, pickled vegetables are also suitable - cucumbers, zucchini, eggplant or pieces of sweet pepper, as well as black olives.
Fruits.
Fruits for fondue are a separate topic. Some of them are suitable for both cheese fondues and dessert ones. Grapes, pineapple, apples, tangerines, oranges, persimmons, grapefruits and many others can boast of their uniqueness. For sweet fondues, it is best to use seasonal fruits: strawberries, cherries, peaches, apricots, pears, plums, gooseberries, etc. But exotic, all-season ones are also suitable: bananas, kiwi, mango, figs, papaya, pomelo and others. If the fruit seems unripe or not sweet enough, you can pre-boil it for 2-3 minutes in sugar syrup or fruit juice. If you want more piquant flavor - boil fruits in sweet fruit wine, this will add an unforgettable note to your meal. Pears, apples, melons, peaches and nectarines are best suited for this.
Photo recipe: cheese fondue “Milanese style”.
Set of products for 4 servings:
butter - 2 tablespoons,
wheat flour - 2 tablespoons,
milk – 3 tablespoons,
dry white wine – 300 ml.,
hard cheese (Gouda, Edam, Russian, Dutch, etc.) - 150 g,
Parmesan cheese – 100 g.,
garlic – 1 clove,
dry dill – 1/4 teaspoon,
dry basil – 1/4 teaspoon,
ground black pepper - on the tip of a knife,
salt to taste,
boiled meat – 200 g.,
bread cubes – 100 g.,
tangerine – 2 pcs.,
persimmon – 1 pc.
Cooking steps:
1. Melt butter in a saucepan over low heat, add flour and sauté for 1 minute. Gradually add dry white wine, stirring constantly, and bring to a boil. Add milk and whisk until a smooth, thick mixture forms, without removing from heat.

2. Grate the cheese on a fine grater, combine with the mixture, stirring constantly.

3. Grate Parmesan cheese on a fine grater and add to the mixture. Add dill, basil, season with ground black pepper and salt. Mix everything thoroughly and heat until the cheese is completely melted.
4. Rub the inside of the fondue pot with a cut garlic clove, place it on a stand with a lit candle, and when the bottom is hot, add the cheese sauce.
5. Cut the boiled meat into cubes. Peel the tangerine and divide into slices. Cut the persimmon into pieces. Place meat, bread cubes, tangerines and persimmons on portioned plates and serve with fondue.

6. Pieces of meat, bread cubes, tangerine slices or persimmon pieces, pricking with a fork, one by one, dip into cheese fondue.

Bon appetit!




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