Photo: Rolfs Original Swiss Cheese Fondue Recipe
Ingredients
- 1/2 pound Emmentaller cheese, grated
- 1/2 pound Le Gruyere cheese, grated
- 1 clove garlic
- 2 cups dry white wine
- 1 teaspoon cornstarch
- 1 teaspoon water
- Freshly ground black pepper
- 1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side
Directions
In a bowl, combine the cheeses and put aside.
Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.
Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa
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By sarahmacdear
on November 19, 2012
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There should be a no stars rating. Agree completely with Joe and wish I had read the reviews on my phone when I selected it. This recipe is terrible. The ratio of wine to cheese was disastrous. 2 cups was far, far too much. It was literally hot wine with trace cheese sauce. Luckily my friend (who's special birthday dinner party I prepared this for happened to have another 1/2 pound of Gruyere in her fridge that we hastily added, but even that wasn't enough. We should have had another 1.5 pounds of cheese to balance it out. We narrowly averted disaster and eternal ridicule. Everyone loves fondue - to be disappointed is simply not acceptable in the entertaining world!
By debi_6986871
Kalispell, MT
on May 30, 2011
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Very Good. Almost like the one we had in Germany, only they used a blend of gruyere and swiss emmenthal. But yes, you must melt it slow, very low heat and cut the cheese into small slices to help melting, while stirring constantly. They also add schwarzwalder kirschivasser (cherry schnapps. Also DO NOT boil.
By joe redwa
on January 01, 2011
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This should be titled Cheese FonDON'T - absolute crap recipe! Total waste of $40.00 worth of good cheese. Do not bother to waste your time and money with this dog.
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