Three Cheese Fondue

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 12

Cheese fondue is a great treat for a friendly get-together! Everyone loves appetizers on sticks, and nothing beats melting, gooey cheese. This fondue is made with a blend of three cheeses: cheddar, Gruyere, and Swiss. The flavor is incredibly rich and complex, especially when you add a little malt vinegar to the sauce. Before filling the fondue pot with the cheese sauce, rub the inside with garlic. Serve with traditional appetizers like bread slices and baked potatoes, or try it with apples and pears. It'll be just as delicious!

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.

Ingredients for the recipe:

2 cups grated sharp cheddar
2 cups grated Gruyere
2 cups grated Swiss cheese
1 tbsp + 1 tsp premium flour
1.5 cups Sauvignon Blanc or other dry white wine
1 tbsp unsalted butter
1 tbsp. l. malt vinegar
2 cloves garlic, optional
Sliced apples and pears, baked potatoes and pieces of bread for dipping
Special equipmentfondue set

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cheddar cheese, Gruyere cheese, Swiss cheese, white wine

Cooking the dish according to the recipe:

Place the cheddar, Gruyere, and Swiss cheeses along with the flour in a large zip-lock bag. Shake well to coat the cheeses with flour.
In a large saucepan, bring the dry white wine to a boil, then reduce the heat. Stir in the cheese, 1/2 cup at a time, allowing the cheese to melt before each addition. Add the butter and malt vinegar, then reduce the heat to low to keep the cheese sauce warm.

Using a chef's knife, a fine grater, or a garlic press, crush the garlic to a paste. Rub the paste over the entire inside of the fondue pot. If you have any leftover garlic paste, add it to the cheese sauce and stir.
Pour the fondue into the prepared fondue pot and serve immediately with sliced apples and pears, baked potatoes, slices of fresh bread, and any other appetizers you like that will be convenient for dipping into the cheese sauce.

Author of the recipe - Matt and Allison Robicelli are a pastry chef and his wife, a catering chef, and owners of a wholesale bakery.

Categories:

recipe / Summer dishes / Festive dishes / Party Dishes / Appetizers / Snacks with sauces / Cheese appetizers / Sauces / Dips / European cuisine