117 white fondue gruyere Recipes

white wine, butter, all-purpose flour, gruyere cheese, cubed, sharp cheddar cheese, cubed, emmentaler cheese, cubed

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

butter, chopped shallots, dry white wine, heavy cream, cornstarch, gruyere cheese, shredded, salt , to taste, bread cubes , for serving, raw vegetables , for serving

shredded swiss cheese, shredded gruyere cheese, cornstarch, garlic, halved, dry white wine, lemon juice, dry sherry or 1/3 cup kirsch, salt, white pepper, french bread , cut into cubes

swiss cheese, grated, gruyere cheese, grated, all-purpose flour, ground nutmeg, white pepper, dry white wine (about), garlic cloves, minced, crusty french bread or 1 lb sourdough bread, cut into 1 1/2 inch cubes

white wine, butter, all-purpose flour, gruyere cheese, cubed, sharp cheddar cheese, cubed, emmentaler cheese, cubed

gruyere cheese, vacherin cheese, dry white wine, garlic clove, cornstarch, baking soda, loaves bread

white wine, roasted pepper marinara sauce, pesto sauce, gruyere cheese, shredded, fontina cheese, shredded, provolone cheese, shredded, asiago cheese, shredded, worcestershire sauce, mascarpone cheese

gruyere cheese, shredded (about 4 cups), sharp cheddar cheese, shredded (about 1 cup), all-purpose flour, garlic, halved, dry white wine, fresh lemon juice, dijon mustard, freshly grated nutmeg (optional), assorted dippers , for serving

dry white wine, lemon juice, gruyere, shredded, emmentaler, shredded, cornstarch, apple brandy, freshly grated nutmeg , to taste, a pinch or 2 c yenne pepper, to t ste

gruyere, grated coarse (about 2 1/2 cups), emmenthal, grated coarse (about 2 1/2 cups), doux de montagne , havarti, or vacherin fribourgeois, grated coarse (about 2 1/2 cups), cornstarch, garlic clove, halved, dry white wine, fresh lemon juice, calvados, tomato onion chutney, accompaniments: soft breadsticks with fennel seed, assorted cooked vegetables such as broccoli , cauliflower, carrots, and pearl onions, cooked tortellini or tortelloni

sharp white cheddar, shredded (about 2 1/2 cups), gruyere, shredded (about 2 cups), smoked gruyere or swiss, shredded, scant tbsp cornstarch, strained cooking liquid from beer-simmered bratwursts , recipe follows, spicy brown mustard, plus more for serving, a few drops hot sauce, kosher salt and freshly ground black pepper, slab bacon, rind removed, sliced about 1-inch thick, cremini mushrooms, caps only, canola oil, six to eight 2-inch-thick slices high-quality german rye bread, beer-simmered bratwurst , recipe follows, sweet and hot german mustards , for serving, special equipment : fondue pot and skewers, german light ale, caraway seeds, coriander seeds, mustard seeds, onions, unpeeled, roughly chopped, whole cloves garlic , smashed, fresh ginger, peeled and chopped, precooked bratwurst , pricked with a fork, canola oil

grated appenzeller (or additional gruyere and emmental, grated emmental cheese, grated gruyere cheese, cornstarch or all-purpose flour, crusty bread cut in large cubes, dry white wine, fresh lemon juice, freshly ground black pepper to taste, garlic, halved, nutmeg, splash of kirsch (optional)

garlic clove, halved lengthwise, dry white wine, cornstarch, raclette cheese, coarsely grated, gruyere cheese, coarsely grated, baguette, cubed, apple , slices, broccoli , pieces

garlic peeled and cut in half, gruyere cheese shredded, swiss cheese shredded, white wine dry white, lemon juice, kirsch, corn starch, ground white pepper to taste, ground nutmeg to taste

garlic clove, dry white wine, lemon juice, grated swiss cheese, grated gruyere cheese, cornstarch, kirsch, white pepper, grated nutmeg , and, paprika , to taste, french bread, cubed

swiss cheese, grated, gruyere cheese, grated, all-purpose flour, ground nutmeg, white pepper, dry white wine, garlic cloves, minced, crusty french bread or 1 lb sourdough bread, cut into 1 1/2-inch cubes

garlic clove, halved, gruyere cheese, shredded (or 1/2 gruye,re &, 1/2 swiss or emmenthaler), flour, white pepper, garlic powder, dijon mustard, dry white wine (such as fendant), french bread or 1 lb sourdough bread, cut into bite-sized cubes