Cheese fondue (Andres's recipe)
Cheese fondue (Andres's recipe)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cheese fondue (andres's recipe). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Cheese fondue (Andres's recipe) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Cheese fondue (Andres's recipe) is something which I’ve loved my entire life. They’re nice and they look fantastic.

This fondue recipe uses Cheddar cheese and Cheddar cheese soup with white wine to deliver a fun dinner item. By ssbfood; Simple and Delicious Cheese Fondue. Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.

To get started with this recipe, we have to first prepare a few ingredients. You can have cheese fondue (andres's recipe) using 18 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Cheese fondue (Andres's recipe):
  1. Get 700 gr Gruyere
  2. Prepare 350 gr Emmental
  3. Make ready 350 gr Appenzel
  4. Make ready 100 gr Gorgonzola
  5. Take 1 clove garlic
  6. Prepare 1 glass white wine
  7. Take 1 slosh coñac (or sake!!)
  8. Get 1 pinch curry or nutmeg
  9. Get Dipping ingredients….
  10. Prepare Fresh pineapple chunks
  11. Get Apple chunks
  12. Make ready Pickled onions
  13. Prepare Small gherkins
  14. Get Cherry tomatoes
  15. Take Lychees
  16. Make ready Bread from the day before
  17. Get Blanched carrots and asparagus
  18. Get Tiny potatoes

Transfer to a fondue pot if not using already, or chafing dish; keep warm. Stir after each addition of cheese until melted. When all the cheese has melted, stir in salt and nutmeg. Dry white wine: I like to use sauvignon blanc, which is also very nice to serve with the fondue.

Steps to make Cheese fondue (Andres's recipe):
  1. Get the cheeses together and start grating…. and grating…. and grating… and (have a sip of wine) grate some more…..
  2. When the cheese is ready and your arm is really aching - you're ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished.
  3. Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later.
  4. Prepare the dipping ingredients.
  5. Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring
  6. Stir, stir and stir
  7. Stir some more, and when the cheese starts to melt add the gorgonzola
  8. Start stirring making large 8 shapes with the spoon
  9. Keep stirring eights and the mixture will get thicker. The oil on the top is normal - it's the fat that solid cheese has us happily oblivious to…
  10. Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon
  11. When you have a smooth consistency, the fondue is ready to go on to its little burner.
  12. Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match.
  13. Put the fondue on the burner
  14. Start dipping…
  15. And dipping…..
  16. Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much).
  17. Keep dipping and enjoy :-)

Scroll down to the recipe card for the detailed instructions. Pour the wine into the fondue pot. If you'd like to make this cheese fondue recipe without wine, you can substitute unsalted chicken or vegetable stock. For beer cheese fondue, swap the wine for your favorite beer. This would be especially delicious with a cheddar cheese fondue.

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