Der Rheinlander Cheese Fondue Recipes

SWISS CHEESE FONDUE RECIPE

Steps:

• In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. You must use a double boil or the cheese will burn.
• Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce. Additional wine may be added if the cheese mixture is too smooth. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.
• To serve, pour prepared fondue in a previously heated heavy fondue pot. I have found, through experience and many different fondue pot over the years, that the electric fondue pots work the best. You sill have to watch that the pots don't get too hot. If you don't have a fondue pot, you could use a small crock pot or slow cooker instead.
• Serve immediately with bread slices or bread cubes for dipping with wooden picks or fondue forks for dipping. We like to serve this fondue with dark rye bread.
• Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
• Serve the same dry white wine that you use for the fondue as a refreshment for your guest. Serves Many!

RHEINLANDER RESTAURANT CHEESE FONDUE

Steps:

• Grate the cheese.
• Bring water in the bottom of a double boiler to a boil.
• In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
• Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
• Cut the bread into 2-inch squares and brown them lightly in the oven.
• Serve and enjoy!

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

HORST MAGER'S CHEESE FONDUE

Steps:

• Bring water, wine, butter, and seasoning to a boil.
• Remove from heat and add cheese, setting the pot into a double boiler.
• Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
• Adjust thickness by adding more wine or cheese.
• Lightly toast bread cubes in the oven.
• Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

'RHINELANDER' FONDUE

Steps:

• 1. In a sauce pan put the water and wine in and bring to a boil. Boil 2-3 minutes.
• 2. Add butter, garlic, seasoned salt and nutmeg.
• 3. Trasfer to a large double boiler and add 1 pound of cheese. As it starts to melt, add a couple of cups more cheese until you get the desired thickness. Transfer to a crock pot and serve with bread, crackers and veggies.

DER RHEINLANDER CHEESE FONDUE

Steps:

• 1. Grate or chop cheese.
• 2. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler.
• 3. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce.
• 4. If fondue seems too thick, add more wine. If too thin, add more cheese.
• 5. Dice bread into 2-inch squares and brown lightly in oven.
• 6. Keep fondue warm while serving, else a skin will form on the top.