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Fantastic! I first made it for two…then made it for a party of six. Love your website.
just finished eating … the best fondue recipe ever!! tried many and that recipe beats even the swiss made ones. husband and children agree . thank youhappy fonduing ever more
I followed this to a “T”, yet it still was too thick. Any tips?
We have a question. If the cherry brandy (we used cherry juice) is added before the cheese will it affect the taste of the fondue? We don’t think it will, but we are just curious. Thanks and Happy New Year!!
Good question, I think you’ll just have try it and see! Happy New Year to you too! ~Elise
I just made this it was amazing but I substituted the kirsch for Sam Adams cherry wheat and it came out awesome tasted just likeit at the.melting pot!
We made this cheese fondue recipe tonight for Christmas Eve following the ingredients to the letter. It was PERFECT! We ate every drop of it with pumpernickle chunks, french bread chunks, and 2 kinds of apple chunks….absolutely wonderful!
I enjoy adding a spoon of brown sugar to my fondue. It makes the flavours POP!
My husband and I just rediscovered the treat of swiss fondue and I have been making it the way I learned when I worked in an authentic fondue restaurant in college. We use a Le Creuset medium size all purpose pot, (you don’t need the expensive fondue pot version) like we had in the restaurant. I use a 50/50 combo of Emmenthaler and Gruyere cheese with a good white wine and flour, not cornstarch. A dash of nutmeg with the salt and pepper but no kirsch is really necessary if you get the real cheese from Switzerland or very similar tasting one.
A really good day old french bread cut in cubes is a must. Too soft it falls off the fork into the pot, too dry it is stale with less good flavor.
You make the fondue on your regular stove burner and when ready, transfer to the table to eat, with the little warming sterno or candle light under the pot. (Candle is too low of heat, but it works if you eat faster.)
It is good to do the figure eight stirring motion now and then at table.
In college, we all loved when people ordered the double order version since we had more chance of them not finishing and there would be the browned crust in the bottom of the pot which is delicious.
*Don’t substitute other cheeses for gruyere and emmenthaler cheese until you at least try it as the authentic version with a good white wine, not too sweet. My college roomie and I actually visited the town of Gruyere, Switzerland and the cheese factory. I understand that this cheese is now made in the US and just look for the good quality and real flavor, as it is SO worth it!
Nice recipe! I missed out the kirsch, but even so it was delicious!
I also did a test-run with cheddar instead of swiss cheese, and that was very nice too!
I used this recipe tonight to make my first fondue! It came together very nicely. I’m not a huge fan of Swiss cheese so this wasn’t my favorite fondue, but it was still good! Next time I’ll have to scrounge up a recipe that uses cheddar.
I can’t believe I have not seen this post before. Nice fondue pot. Did it come from the Filene’s closing sale when Filene’s was sold to Macy’s – closeout price of $29?. We had fondue Thurs in Jackson during vacation week. Have a great new recipe to give you with Ementhaler, Boursin, Blue Cheese, Crabmeat and Scallions. Surprisingly the girls loved it.
Indeed! This is the pot from Filene’s that you picked up for me. Though I have bought a ceramic fondue pot since then, and I think if I buy yet another fondue pot, it will be a double boiler type, less likely to burn at the bottom. Love the additions of blue cheese, boursin, crabmeat and scallions you mentioned. xoxoxo ~Elise
I just made a very minimalist fondue based on the recipe here: bread cubes and apples dipped in a fondue of about equal parts of a mild Gruyere and a strong Appenzeller, pinot grigio (it’s what I had…), a squeeze of Meyer lemon, a rub of garlic, and cornstarch. For my first homemade fondue effort ever, it was pretty rocking. I had a moment of total panic as I was first adding the cheese, but kept the faith and it wound up perfectly smooth.
That bit about PBR in the fondue is funny. With the exception of using a can of Schlitz on occasion, my mom has always used pabst blue ribbon beer in the fondue for 30 years. It’s got the perfect taste, they’re right.
We often have cheese fondue for New Year’s. I don’t have a fondue pot, but I find it works great to prepare the fondue in a pot on the stove, then transfer the fondue to a crock pot to stay warm while eating (the only downside is the electric cord). It keeps the cheese fondue just the right temperature. We prefer cheese fondue made with beer – while baguette pieces are traditional, we also dip hot dog pieces (or grilled kielbasa, if we have it), boiled potatoes and carrots, and steamed broccoli or cauliflower.
We did a cheese fondu last night for New Years. We used Comté, Beaufort and Appenzeller. Maybe those cheeses aren’t available in the States (We’re in France). I’m an avid bread baker, so I baked three big, crusty “boules” for the occasion and we served cold cuts, braised endive, baked potatoes and pickles. It was much better and more fun than a “fancy” meal.
Some ideas are to add wild mushrooms to the cheese, whisky instead of kirch. When you get to the very bottom where a layer of cheese is left, you can add an egg and pepper quickly, stirring. That last little omelette is delicious!
After reading all the above I just may have to try a cheese fondue. Many years ago our daughter gave us a fondue set. (It’s Harvest Gold, so that’s how long ago.) We never used it. This Christmas same daughter gave us another fondue set! Secretly we stored it in the basement along with other “gadgets” we don’t use. Granddaughter suggested we do a chocolate fondue sometime when she is visiting and have fruits and cake to dip in. Now will smeone suggest a good recipe for a chocolate fondue with no spirits in it?
We have a lovely chocolate fondue recipe here on the site. Have fun! ~Elise
Yum yum. This is what we had for NY’s here tonight in Lausanne, Switzerland! I was taught by my Swiss hubby how to make fondue, and have since modified his recipe slightly- instead of just rubbing a garlic clove in the pot, I press 2-3 cloves of garlic directly into the pot- we love the extra garlic flavor. We buy a prepared mix from our cheese guy at the local market- it’s half gruyere, half vacharin friborgois. Not sure if you could find the second one in the US or not. I tend to heat the white wine first, with the garlic, then whisk in a couple tbsp of cornstarch, then add the cheese to the hot wine. Les stirring involved since the cheese melts quite a bit faster when added to the already warmed wine. I may try shaking the cheese up in the corn starch next time though, as it’s the only part of the process that I don’t really like with my current method. Splash of kirsch goes in just at the end, when the fondue is melted and completely smooth. Yummy.
Very good tips, Florian.
Why cherry brandy? Is there something special about the cherry flavor that is essential to fondue? Or is it just that the Kirsch goes well with that particular cheese?
2 quick points –
The photo at the top of this recipe gives an incorrect impression. It is absolutely essential that you use a ceramic caquelon pot. http://en.wikipedia.org/wiki/Fondue. Get a traditional one that is wide and flat, heavy and with a handle. Everything else is a gimmick. You should find them at Garage sales – most people don’t know what they are good for ;-)
Any type of metal is a no-no with cheese and you will never get a decent crust at the bottom
Even more important: Check and read the link in the recipe on Cherry Brandy. You need Kirsch – this is distilled Cherries – it looks like water and is a spirit with an amazing Cherry smell and taste. DO NOT use anything that is a liqueur – anything you cannot see through and that is sweet is unusable. Better us a bit of anything else transparent – Gin is brandy of berries; Wodka is brandy of potatoes – better than the sweet cherry-stuff sold as Cherry Brandy. Caveat emptor!
And use good cheese – it is tempting to buy cheap “Swiss-style” cheese – that once heated separates into an oily top and an off-white heavy bottom part and can be used to insulate the garage but not much else….
This is the BEST fondue recipe! My hubby and I have made cheese fondue several times and it always takes awhile to get the consistency right. We love fondue, but could never seem to get it quite right at home. We tried this one last night and it worked like a charm! It was so easy and totally delicious. Thanks for sharing!