Festive Cheese Fondue
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Enjoy an evening with close friends over this cheese fondue recipe. Arrange bread cubes, fresh vegetable slices, or cold meats on a tray to dip into the thick cheese sauce and savor. This fondue is made with a blend of Muenster and Jarlsberg cheeses. The grated cheeses are melted in a saucepan with wine and lemon juice, which are essential not only for the rich flavor but also to maintain the sauce's silky texture. To prevent the sauce from separating, the grated cheese is pre-mixed with cornstarch. Add mustard and cayenne pepper for a tangy kick and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups grated Muenster (about 220 g)
- 2.5 cups grated Jarlsberg (about 220 g)
- 1 tbsp + 1 tsp cornstarch
- 1 clove garlic, crushed
- 1 cup dry white wine
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. l. dry sherry
- 1 tsp. Dijon mustard
- 1/4 tsp cayenne pepper
- Crustless bread, cut into cubes, for dipping
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Recipes with similar ingredients: Munster cheese, Jarlsberg cheese, starch, garlic, white wine, lemon juice, sherry, Dijon mustard, ground cayenne pepper, white bread
Cooking the dish according to the recipe:
- In a medium bowl, combine cheese and cornstarch.
- Rub the entire inside of a fondue pot with garlic; discard any excess. Add the wine and lemon juice to the pot and bring to a boil over medium-high heat. Add the cheese mixture in several batches, whisking until melted before adding more. At this point, the mixture may appear flaky or curdled.
- Reduce heat to medium and add sherry, mustard, and cayenne pepper; continue to cook, whisking, for another 1 minute. Keep the fondue warm over low heat. Serve with bread.
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