Cheese Fondue Recipe
We always enjoy fondue parties.
With this Cheese Fondue Recipe you can choose between a beer cheese fondue or one with white wine.
The trick to a successful fondue is to ensure that the cheese dipping sauce stays smooth. Cheese has a habit of getting stringy or seizing up into clumps when heated.
Try not to heat it beyond its melting point, cheese tends to ball up at higher temps, and don't let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools. Also, stirring too much will make the cheese stringy. Coating the grated cheese with flour before adding it to the fondue pot will help stabilize the sauce.
You can use different kinds of cheese for fondue.
Other fondue cheeses include: Swiss-style cheeses such as Jarlsberg or Emmenthaler. Gruyere cheese is also good for fondue.
Cheese Fondue
Ingredients:
- 2 cups Swiss Cheese, shredded
- 2 cups Cheddar Cheese, Shredded
- 1/4 cup All purpose flour
- 1 1/4 cup White wine or Beer
- 3/4 teaspoons Salt
- 1 pinch Garlic Powder
Preparation:
- Combine Cheddar and Swiss in a bowl or zip lock bag.
- Sprinkle with flour, toss lightly to coat.
- Heat wine or beer, in a medium saucepan until simmering but not boiling, reduce heat to maintain temperature.
- Gradually add the cheese mixture, in small handfuls, stirring constantly.
- Mixture will appear curdled at first but will smooth out as more of the cheese mixture is added.
- Stir in salt and garlic power.
- Transfer to a fondue pot and keep warm.
- Serve with bread cubes, vegetables and apple slices for dipping.
- Makes about 2 3/4 cups
Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.
– Dave Barry
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