Three Cheese Fondue Recipes

THREE-CHEESE FONDUE

Steps:

• In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

CLASSIC SWISS THREE-CHEESE FONDUE

Steps:

• What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

THREE-CHEESE FONDUE

Steps:

• Bruise the garlic by placing the flat side of a knife on top and pressing down with the heel of your hand.
• Rub the garlic around the inside of a large, microwave-proof bowl- Discard the garlic.
• Pour the wine into the bowl and heat, uncovered, on high for 3 to 4 minutes, until hot but not boiling.
• Gradually add the Colby and Swiss cheeses, stirring well after each addition, then add the Mozzarella - Stir until completely melted.
• Mix the cornstarch with a little water to form a smooth paste and stir it into the cheese mixture - Season to taste with pepper.
• Cover the bowl and cook on medium power for 6 minutes, stirring twice during cooking, until the sauce is smooth.
• Cut the French bread into cubes and the vegetables into batons, slices, or florets.
• To serve, keep the fondue warm over a spirit lamp or burner, or reheat as necessary in the microwave oven.
• Dip in cubes of French bread and the batons, slices, or florets of vegetables.

CLASSIC SWISS THREE-CHEESE FONDUE

Steps:

• Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
• Add the wine and lemon juice and bring to a bare simmer over medium heat.
• In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
• A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
• The fondue can bubble gently, but do not boil.
• Stir in the kirsch and season with the nutmeg and pepper.
• Transfer to a cheese fondue pot and keep warm over a fondue burner.
• Serve immediately with dipping ingredients of your choice.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

THREE CHEESE FONDUE

Steps:

• In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
• To serve, skewer bread cubes with fondue forks to dip into warm cheese.

THREE CHEESE FONDUE

Steps:

• Grate or shred cheeses and mix with flour.
• Cut bread into 1" cubes (Each cube should have crust on side).
• Cut the garlic clove and rub the inside of the pot.
• Place pot on stove and pour wine inches.
• Heat wine over medium heat until it is hot but not boiling.
• Add lemon juice and cheese mixture, stirring constantly with wooden spoon until the mixture has the appearance of a light creamy sauce.
• Add pepper and nutmeg to taste.
• Bring the sauce to a boil, then remove pot and place on a lighted burner on top of table.