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Home » Blog » Recipe Type » 30 Minute Meals » 329-Making Real Cheese Fondue From Scratch

329-Making Real Cheese Fondue From Scratch

January 22, 2016 by keith snow Leave a Comment

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On today’s show I discuss making real cheese fondue from scratch. This European classic dish from the 70’s is part meal, part family activity and certainly delicious.

Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the “gourmet” kick.

Cheese Fondue
Print Recipe

329-Making Real Cheese Fondue From Scratch

Course: entree
Cuisine: Swiss
Author: Chef Keith Snow

Ingredients

  • 1 clove garlic minced
  • 1/2 shallot minced
  • 1.5 cups heavy cream
  • 3 tbs dry white wine such as Sauvignon Blanc
  • 1/8 tsp white pepper
  • 3 cups shredded cheese mostly gruyere, with a small addition of another sharp cheese like aged cheddar Comte or Emmental cheese
  • 2 tbs corn starch mixed into shredded cheese

Instructions

  • Heat cream in pot with garlic and shallot, cook for 15 minutes and reduce by 30 %, strain mixture into larger sauce pot.
  • Add wine, bring to heat over low heat, slowly add cheese one addition at-a-time to to create your emulsion of cheese
  • Do not over heat or you risk "breaking" the cheese.
  • Keep warm using fondue stand and Sterno...or over hot water in a separate pot.

 

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Filed Under: 30 Minute Meals, Ethnic Recipes, Podcast, Radio Recipes Tagged With: cheese fondue, fondue, swiss cheese fondue

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