Cheese fondant recipe. Cheese fondue is amazing! Cooking fragrant cheese fondue with wine, champagne, herbs, gin and chicken

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cheese fondue recipe

15 minutes

230 kcal

5 /5 (1 )

Classic cheese fondue recipe at home

Kitchenware:

  • plate;
  • board;
  • sharp knife;
  • grater;
  • pot;
  • forks;
  • wooden or silicone spoon;
  • beautiful dish for serving bread.

Ingredients

Cheese for fondue: which is better and how to choose

  • For such a dish, you need not very hard cheese, which would melt well and have a pleasant taste.
  • It is also important to pay attention to the composition of such a product, because if the cheese has a lot of vegetable fats, it is better not to use it.
  • For the preparation of the classic version, Swiss varieties are used: Emmental and Gruyere. In stores, you can find ready-made fondue mixture, which is used in the recipe. The combination of these cheeses gives the finished dish a truly unforgettable taste and aroma.

If for some reason you cannot find such varieties, you can use the following options:

  • Bree. It goes well with all other varieties and dry white wine, which is used for cooking. It also has a pleasant rich taste and aroma, which is important for such an exquisite dish.
  • Russian. This product is the most common in our area, it melts well and has a pleasant taste. However, it can only be used with salted varieties to maximize the taste of the finished dish.
  • Adam. Even though it melts at high temperatures, this cheese is also great for our appetizer, as it has bright flavor characteristics.

Wine selection

This is the second important ingredient that we need for cooking. A table dry white wine with a pronounced sour taste is best suited. It is sour wine that contributes to the uniform melting of cheese and the formation of a viscous state of the finished snack. You can also use champagne or add some light beer or apple cider.

Cheese fondue recipe step by step

  1. It is very easy to prepare such a dish. First you need to prepare a baguette (1 pc.): Cut it into small cubes so that it is convenient to prick them with a fork.

  2. Garlic cloves (2 pcs.) Peel, crush them with a knife and coat the pan, and then finely chop.


  3. Pour white wine (400 ml) into the prepared pan, add garlic, pour in the prepared mixture (400 g) and put on fire.

  4. The mixture must be heated over low heat until a viscous homogeneous mass is obtained, the cheese must be completely melted, but not boil. It is also important to constantly stir the sauce so that it does not burn. On average, this takes about 5 minutes. As you can see, this appetizer is prepared very simply and quickly, and most importantly, it turns out very tasty. Despite the fact that it contains alcohol, such food can be eaten by children, because during the cooking process, all alcohol evaporates.

  5. Ready fondue can be put on the table and start eating. It is not necessary to transfer it to another dish, because it is important for us that it is hot and the cheese remains melted for as long as possible. Now you can even buy special dishes for such food - a fondue maker. But if you do not have it, you can cook it using any pan that is convenient for you.

    Did you know?If the finished snack turned out to be too liquid, you need to add a small amount of cornstarch and mix well so that lumps do not form. But this rarely happens with ready-made mixtures.



How and with what to eat cheese fondue

The process of eating a Swiss delicacy is a whole meal: hot sauce is usually put on the table along with sliced ​​bread or crackers. Special long forks are also offered, on which bread is pierced and lowered into the cheese mass. When it completely covers the bread, it can be eaten.

What else can you dip in cheese fondue? In addition to bread, you can dip any other diced foods that go well with cheese, such as olives, gherkins, or various seafood.

Cheese is part of many dishes, but there is one dish in which it is a key ingredient. This is a cheese fondue that all cheese lovers love. Cheese fondue doesn't take long to make and makes a great dinner with just some crispy bread and a glass of wine.

The main issue when preparing fondue is the choice of cheese. There are no clear rules for what kind of cheese is needed for fondue, the main thing is that it must be hard. If you are ready to experiment, then we will tell you how to make cheese fondue.

Classic cheese fondue

Ingredients:

  • hard cheese - 400-500 g (at least three varieties);
  • garlic - 3 cloves;
  • dry white wine - 150-200 g;
  • black pepper, nutmeg;
  • starch - 1 tbsp. a spoon.

Cooking

Take the pot in which you will cook the fondue and rub the inside of it with a clove of garlic. Leave the garlic at the bottom. Then pour the wine into the pan, bring to a boil and reduce the heat. Grate all the cheese, add to the heated wine and heat, stirring constantly, until the cheese is completely dissolved.

After that, add starch to the cheese, which can first be diluted in cognac. Continue to stir vigorously and cook for another 5 minutes, so that the sauce becomes homogeneous and quite thick.

At the end, squeeze the garlic into it, add nutmeg and pepper. Turn off the heat, transfer the bowl of fondue to a heating pad and place it in the center of the table. Cut fresh bread into portioned small pieces, use a fork to dip them into fondue and enjoy.

Cheese fondue without wine - recipe

If you don’t like alcohol or you can’t drink it, we will tell you how to make cheese fondue without wine.

Ingredients:

  • hard cheese - 300 g;
  • milk - 150 ml;
  • egg yolks - 2 pcs.;
  • butter - 50 g;
  • salt, black pepper to taste.

Cooking

Cut the cheese into small cubes and place in milk for several hours. Then melt everything in a water bath, adding about half the butter. Melt, stirring until the mass becomes homogeneous and viscous. After that, enter the egg yolks into it, remembering to constantly stir. Please note that the mass should not boil, otherwise the yolks will curl.

At the end, add the rest of the oil, salt and pepper, and immediately place the fondue on the table over a candle or on a heating pad. Eat cheese fondue with white or brown bread.

Easy cheese fondue recipe

If you decide to make cheese fondue at home, but you don’t have all the ingredients or you don’t have enough good hard cheese, we will share a method on how to make a simple cheese fondue.

Ingredients:

  • cheese - 300-400 g;
  • dry white wine - half a glass;
  • garlic - 2-3 cloves.

Cooking

Rub the saucepan with a clove of garlic, and leave it at the bottom. Then grate cheese there, and you can take 2/3 of ordinary cheese (for example, "Russian"), the main thing is that it melts well, and a little hard aromatic cheese for taste. When the cheese has melted, pour the wine into it, warm it up a little more so that it evaporates, and remove the fondue from the fire. Put it in the center of the table for heating and eat with croutons.

Cheese fondue with herbs

If you love the combination of cheese and greens, then you will love this recipe.

What is fondue? Cheese, melted in white wine, gurgling appetizingly over low heat in a special dish… But not only. Fondue does not tolerate loud music, dancing and outdoor activities. His element is close friends gathered around, talking peacefully, dipping slices of bread in gurgling cheese and washing down a meal with light wine.

Today we will prepare a classic Swiss fondue with chef of the Blue Cat restaurant Alexander Loktionov.

What will be required

Classic Swiss fondue is made from two types of cheese: Gruyère and Emmental, taken in equal proportions. This is the best combination, the cheeses perfectly complement each other in taste. In our stores, these two varieties are quite affordable: there is always a large selection of cheese, in chain hypermarkets - for sure.

If, nevertheless, you didn’t have these particular cheeses, then you can take any cheese or even several, the main thing is that you like the taste of the selected varieties. “But this will no longer be a classic Swiss shepherd's dish,” Alexander Loktionov warns.

Wine

White dry. It is best to take the wine of the region from which the cheese originated. Therefore, in our case, French is suitable.

passerovka

It is sold and ready. But you can do it yourself. To do this, take a tablespoon of butter, heat it in a pan and add 2 tablespoons to the butter. flour. Fry, then gradually add flour to get fatty large crumbs. This mixture is used to tighten sauces, it is also suitable for fondue, so that the cheese mass is not too liquid.

Strong alcohol

The classic version uses 30 ml of cherry kirsch, a colorless distillate from cherries, with a strength of about 40 degrees. “But you can do without strong alcohol at all - it will even taste better,” Alexander assures.

Special utensils

You can't do without it. It is called Caquelon and is not uncommon, it can be bought in stores with a good selection of dishes or in large hardware stores.

It is difficult to replace it, since it is important here that the fondue container is heated all the time. Below it is a burner. Caquelon can be with a ceramic bowl or cast iron. The second option is more practical - since in such a dish you can also cook meat fondue, in broth.

The fondue set includes forks for dipping toppings in cheese and a burner. Sometimes gel or dry burner tablets are included, but most often these will need to be purchased separately.

What to dunk

Classics - dried small pieces of bread. They are dried to make it more convenient to prick on forks and dip in cheese - in this form they will not fall off the fork. Yes, it tastes better with crispy bread.

In addition, you can dip whatever you like into the cheese. Very tasty seafood, shrimp and mussels. A variety of smoked meats are excellent. Diced vegetables, small baked champignons, tiny potato tubers just work wonderfully as fondue fillings.

Cheese fondue ingredients

Servings: 2

200 g gruyère cheese

200 g emmental cheese

200 ml dry white wine

30 ml cherry kirsch

2-3 garlic cloves

1 tbsp butter

3-4 tbsp flour

Nutmeg

Portions

It is quite difficult to say exactly how much cheese you need to take per serving. Since the dish is for the company. Yes, and for a long evening. Therefore, 2 servings is conditional. If you stay up late, you will have to add the cheese mass to the dishes.

What to do

First you need to take a pan with a thick bottom and walls in order to cook the cheese mass in it. Since it is inconvenient to do this in a caquelon, we melt the cheese on the stove.

Cheese should be grated on a coarse grater. Add wine. Crush the garlic cloves and add to the cheese too. Salt, pepper, add nutmeg, pour in kirsch and put a flour puff.

“It’s better to salt the fondue,” says Alexander, “although the cheese is salty, the wine gives acid, so the salt will not be enough.”

Put on medium heat and stir. Constantly, otherwise it will burn. The cheese doesn't take long to heat up. After the cheese mass has become liquid, it must be kept on fire for another 5-7 minutes. Stirring all the time, reaching with a whisk to the bottom and walking along the walls. So, stir the fondue and add the flour passerovka. Gradually. The cheese should thicken a little and linger a little on the whisk when we remove it from the pan.

Once the sauce thickens, remove the fondue pot from the heat. Cut the garlic clove lengthwise and rub it over the cast iron fondue bowl. This is done so that the fondue does not burn. And throw a pinch of salt on the bottom - for the same purpose.

Then we pour the cheese mass into a fondue pot and bring it to the table, where a lit burner is already standing, plates with filling are placed, and guests are sitting nearby waiting.

As it is

A piece of bread or a shrimp is pierced on a fork, dipped in cheese, and you should try to get to the very bottom. Thus, the cheese is mixed and does not burn.

Then you need to slowly twist with a fork so that the cheese is “wound” on a piece of bread. And - bring to your mouth. But since the cheese is very hot, you can’t immediately put it in your mouth, it will burn it. So that the cheese does not drip and the guests feel more comfortable, a small plate is placed for everyone, especially for insurance against drops. It should be held under a piece of cheese-covered bread while you carry the fork from the caquelon to your mouth.

The guests dip their stuffed forks into the cheese one by one. Thus, the process of eating fondue does not stop, the cheese mass on the fire is constantly mixed and does not burn.

By the way, usually the strength of the fire under the caquelon is regulated. It is best to put it on medium heat to start. But you may need to add or subtract a little more, it is important to strike a balance here: the fondue should not cool down, but at the same time it should not burn.

Cheese fondue without wine is a recipe for children who do not need the presence of alcohol in food at all. Well, of course, for people who do not use it.

If you were looking for a cheese fondue recipe without the use of wine and beer, this is exactly what you need! Such fondue will be relevant both on the festive table and on the everyday. Hearty and very tasty!

Ingredients:

  • 300 g hard cheese Gouda (Edam, Holland) - ideally a mixture of cheeses
  • 150 ml milk
  • 2 egg yolks at room temperature*
  • 50 g butter
  • black pepper and nutmeg to taste

* The yolks should be heated directly in the eggs, you do not need to remove them in advance, otherwise they will simply dry out and become covered with a hard crust on top.

Fondue recipe without wine

1. Cut the cheese into small cubes, put in a bowl and pour over milk. Leave the mass in a cold and dark place for 2 hours (a refrigerator is suitable, which does not have a light inside all the time).


2. After the specified time, remove the plate of cheese and milk from the refrigerator, boil water in a saucepan. Put the cheese mixture in a water bath.

3. Heat, stirring, until the cheese begins to dissolve, then add 30 g of butter and mix thoroughly. Reduce the heat to low and keep the cheese fondue in a water bath, stirring, until all ingredients are completely dissolved.

4. Beat 2 yolks separately. Gently fold into cheese mixture. Without bringing the fondue to a boil, heat and remove the container from the pan.

5. Add the remaining butter, mix thoroughly, put a pinch of black pepper and nutmeg.

Cheese fondue without wine is ready, pour it into a small container and fix it over a candle.

Among the dishes that are associated with comfort, tranquility, prosperity and a happy family life, of course, fondue should be mentioned. Actually, it is more than a dish. Fondue is a kind of culinary attribute, entourage, an element of creating an atmosphere of a feast, a sign of warm friendly gatherings and a confidential conversation. It is not surprising that fondue was born in Switzerland - a symbol of earthly paradise and frozen serenity, in a country of dreams and dreams.

History of fondue

The history of fondue is easy to guess, although (until the time machine is invented) no one can tell you for sure if your guess is correct. However, versions of the origin of this dish follow the most logical path - either shepherds or peasants invented fondue. The first could melt cheese in a pasture pot, because this was the only way to cook hot food from what was available - the second, allegedly, simply melted all the "little" crusts and leftover cheese in order to save money.

Such an ordinary and unpretentious history of origin does not detract from the merits of fondue, because great and wonderful discoveries often arise by chance and give rise to their ordinary circumstances, but sooner or later everything worthy finds its recognition.

This is exactly what happened with the hot, fragrant cheese mass - it rose to the pinnacle of fame, conquering at least two continents, and even after the "peak of fashion" remained in the role of a solid, refined, expensive pleasure.

Classic cheese fondue

In our country, fondue is often confused with a chocolate fountain, although the latter is just one of its variants, and rather conditional, because classic and chocolate fondue are similar only in general terms.

Authentic Swiss fondue (the one that was born in beautiful old pastures, if you remember) is by no means intended for a sweet table - it is an original hot sauce for appetizers and meat. However, this definition is also not entirely correct, because not only what can be attributed to snacks, but also ordinary bread is often dipped in melted cheese, turning it into a hot sandwich on a fork.

So, to get around the difficulties of defining the role of cheese fondue on the table, let's just call it a dish - the national dish of Switzerland, which serves as its hallmark.

Ingredients

Now a little about what this pleasure consists of.

As already mentioned, the main ingredient in fondue is cheese or a mixture of cheeses - it depends on the region. The choice of cheese also depends on the region: in the canton of Friborg, for example, fondue is made only from Vacherin cheese of the second or third degree of maturity, in Geneva they mix Gruyger and Raclette equally, and the French, having borrowed a recipe from their neighbors, remade it under Emmental, Comte and Beaufort .

The next most important or equally important component of the dish is an alcoholic drink. In the classic version, it is dry white wine with a sip of cherry vodka, in a more free version - sparkling wines, including champagne, beer, plum schnapps (can be served separately from cheese).

If fondue is prepared without alcohol, then broth and apple juice are used with the addition of lemon juice to prevent the cheese from “tightening”.

Actually, cheese melted in wine - that's all fondue, and already for aroma and adding flavors, it may contain a little garlic, curry, nutmeg.

An auxiliary component for fondue is cornstarch (not always used). It is diluted with wine and added to the cheese so that the mass is homogeneous, thick and does not delaminate.

How to prepare and serve fondue

For the preparation and serving of fondue, there are special sets of dishes, which include a pot or saucepan with a stand that makes it possible to install a burner.
In addition to the pot (whose original name is caquelon), the set contains long forks with wooden or plastic handles marked in different colors, and bowls for side dishes and sauces. Also, the set may include either a stationary round tray or a spinning disk - a "carousel". The latter option is especially convenient for guests - it makes it easy to get the right snack without causing inconvenience to other participants in the meal.

The largest fondue sets are designed for 8 people. It is this number that was chosen not only for the convenience of sharing the pot, but also because this kind of feast involves a relaxed conversation, possible only in a rather narrow circle.

The cheese is melted in a pot on the stove, while the burner is designed to keep it melted throughout the dinner.
First, caquelon is smeared with crushed garlic, then wine is heated in it and grated cheese is poured into warm wine.


fondue etiquette

There is a special etiquette for treating cheese fondue, since all guests share one common “pot”.

The first rule for guests is dictated by elementary hygiene and respect for other participants in the feast - you can’t touch the fork with your lips or tongue while removing a piece of treat from it.

Secondly, you need to try not to drop the appetizer into the cheese, and also not to drop drops of cheese on the table. To do this, bread or pieces of side dishes are put on the fork as tightly as possible, the fork slowly lowers into the pot, and then lingers over the bowl for a few seconds until all the drops of cheese fall into it.

Of course, despite the efforts of the guests to be careful, during the meal, a few pieces still fall into the pot. In such a case, the Swiss have a cheerful tradition - a clumsy guest must fulfill the joint wish of others sitting at the table.

Cheese fondue recipes at home

fondue cheese

Even in Switzerland - the homeland of fondue - there is no strict regulation on the use of specific varieties of cheese. As we have already noted, it can be one cheese, or a mixture of them. The only condition is that the cheese should melt well, and it should already be salty, spicy, or sweetish - a matter of taste.

Basic Recipe:

Emmental cheese - 200 g
Gruyger cheese - 500 g
dry white wine - 250 ml
cherry vodka - 2 tbsp. l.
lemon juice - 1 tsp
corn starch - 2 tbsp. l.
garlic - 1 clove
nutmeg - pinch

Cheese is cut into small pieces or rubbed to speed up melting. The walls of the fondue pot are rubbed with a clove of garlic, poured in most of the wine (a little wine should be left for starch) and lemon juice.

A saucepan with wine is heated and cheese is laid in it. Melt on a burner or on a low fire of the stove, stirring with movements in the form of a figure eight.
If the cheese has melted, but the mass has not become homogeneous, but is stratified or consists of cheese strands, starch diluted in wine is added to it.
At the end of cooking add cherry vodka and nutmeg.

The fully prepared fondue is heated a little more on the stove and transferred to the burner.

Parmesan and mozzarella fondue

milk - 300 ml
"Parmesan" - 250 g
"Mozzarella" - 150 g
dry white wine - 50 g
saffron - a pinch
starch - 2 tbsp. l.
garlic - 1 clove

The technology for making fondue according to this recipe is the same as in the previous case. The only difference is that cheese is not put into wine, but into warm milk, and starch is diluted with wine and saffron is added along with starch.

What appetizers to serve with cheese fondue

Traditionally cheese fondue is eaten with bread. Slightly dried (you can yesterday) loaf or baguette should be cut into small pieces so that a crust remains on each piece.
With bread, you get an almost win-win option that will please everyone. But if you need variety, then you can safely fantasize, if you remember that everyone has different tastes and, when offering some extravagant appetizer like pickled cucumber to fondue, you must definitely provide for several alternative options.
In general, everything that can be put on a fork in one piece and that theoretically combines to taste with salty cheese is suitable: blanched green vegetables (cauliflower and broccoli, green beans), boiled potatoes, olives, pickled apples, champignons, shrimp, meat or sausages, small dumplings, pickled onions.

Other fondue options

The following close relatives of cheese fondue are similar in idea - a saucepan with a liquid mass is served on the table for general use.

Chocolate fondue

Like cheese, fondue chocolate is melted and served in a caquelon (or other heat-resistant dish), and in the process cream, alcohol, fruit juices, and spices are added to it.
A separate variety of this treat is a chocolate fountain - in fact, the same chocolate fondue, but with several differences:
1 - served not in a pot, but on a special device of several cascades through which melted chocolate circulates;
2 - no other products are added to the chocolate for the fountain;
3 - special chocolate is used, with a high content of cocoa butter for good melting.

Basic Recipe

cream - 300 ml
chocolate - 150 g
cognac, brandy or rum - 20 ml

First, cream is heated in a caquelon, grated or chopped into small pieces of chocolate is laid in them and the mass is brought to a liquid homogeneous state. The pot of ready-made fondue is transferred to the burner (it is possible to cook on the burner initially) and kept molten, but not too hot. Cognac is added before serving.


Coffee chocolate fondue

milk chocolate - 2 bars
cream - 3 tbsp. l.
cherry liqueur - 2 tbsp. l.
strong coffee - 1 tbsp. l.
ground cinnamon - a small pinch

Cream and coffee are heated over low heat. Add chocolate and cinnamon, continue heating slowly until chocolate melts. Cherry liqueur is poured in, cinnamon is added and served on a burner.

What to serve with chocolate fondue

Pieces of fresh fruits and berries, fruits in syrup, candied fruits, dried fruits, large nuts, biscuits, biscuits, ice cream.
The chocolate fondue serving set is served either with special forks or long skewers.

Burgundy fondue

About Burgundy fondue, we can say that this is not fondue at all, since it does not even correspond to its name (fondue (fr.) - melted). Burgundy fondue is just hot vegetable oil, in which guests cook pieces of raw meat for themselves right at the table. Thus, the Burgundy fondue does not have a recipe as such, but the meat itself requires appropriate preparation.

For cooking, they take only lean and vein-free meat, cut into small cubes about 3 cm in size. In order for the meat to cook, it is pre-marinated: the day before the meal, the pieces are poured with vegetable oil and placed on a dish with chopped onions. Season with pepper, marjoram and top with another layer of onion. Tightly wrap the dish with foil and leave the meat to marinate in oil in onion juice for a day.

Plates of raw meat are placed in front of each guest, and the meat is pre-dried so that the boiling fat does not splatter. Guests prick the meat on long forks and fry in a pot of boiling oil until tender. Separately, the meat is served with a set of different sauces.

Conclusion

Summing up, it should be noted that any type of fondue is an unusual dish. It is not only and not so much festive as emotionally colored - emphasizing the importance of the meeting, a special attitude towards guests and a special atmosphere of the feast.

Of course, you can improvise with fondue - it is not necessary to have a caquelon, a burner and a set of identical gravy boats to make it. Cheese or chocolate can be melted on the stove and served warm on the table, counting on the fact that they will not harden within 30 minutes. However, this option can come down as an experiment and as a pleasant addition to an ordinary family dinner, but not for receiving guests! Fondue should not be eaten in a hurry - it must be enjoyed. Not to drag out the pleasure, but to be able to take a slice of toast with hot cheese or strawberries in a creamy chocolate sauce just when you want it.

Therefore, if you want to not only try to cook fondue, but also make it a part of your leisure time, purchase a set. Not necessarily the most expensive, not necessarily the most stylish, but believe me, the Swiss came up with special utensils for this dish for a reason!

Cook, treat your friends and enjoy the best culinary traditions of blooming Switzerland!

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