Classic Cheese Fondue
Votes: 2
Time: 10 min.
Complexity: easily
Complexity: easily
Classic cheese fondue - detailed recipe.
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:
To prepare the fondue:
- 450 gr. Gruyere cheese or Emmental, grate / or a combination of several cheeses as desired: Brie (without rind), Manchego, Cheddar, Fontina or Gouda
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 clove of garlic
- 2 tbsp. flour
- Ground nutmeg
- Ground Cayenne pepper
For dipping in fondue:
- Roasted Brussels Sprouts
- Mini meatballs
- Toasted polenta
- Prosciutto or any ham
- French fries
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Recipes with similar ingredients: cheese, white wine, lemon juice, flour, garlic, toast, ground cayenne pepper, chili pepper, nutmeg, Gruyere cheese, Emmental cheese, Brie cheese, Manchego cheese, cheddar cheese, Fontina cheese, Gouda cheese
Cooking the dish according to the recipe:
- Rub the inside of the pan with a clove of garlic, leaving the garlic in the pan. Pour in the wine and lemon juice, bring to a boil, and reduce the heat to medium.
Mix the Gruyère cheese with the flour and gradually add it to the pan, stirring constantly. Remove the garlic and season the fondue with nutmeg and cayenne pepper.
Pour the hot fondue into a catnellone (a heat-resistant ceramic dish for classic fondue) and serve hot. To maintain heat, place over an open flame or an electric stove. Serve with bread or polenta, vegetables, bacon, and French fries.
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