Simple cheese fondue recipe... needed

[Cindy B]

Well I broke down last night and got a fondue pot...

I spent some time looking at fondue recipes, and am a little skeptical about buying three kinds of expensive imported cheese, and kirsch when I am not certain of results.


I also found a ton of them with a cheddar cheese soup base, but I don't like that soup, (tastes too thick for me)

I personally also don't like the taste of processed cheese... ie Velveeta.


So anyway, is there a cheese fondue recipe that I can use?

 

[amid chaos]

Cindy, there was another thread within the past week posted here on the CB, it had some great links...I'll go do a search for you and see if I can find it.
I agree with you..velveeta is gross...LOL

 

[amid chaos]

Found it..hope this helps.

http://disboards.com/showthread.php?s=&threadid=482765&highlight=Do+you+fondue

 

[zakatak]

Here is one my Mom made forever and I also make for my dh and guests...

Cheddar Cheese (sharp or extra sharp) - 8oz
couple of splashes of worstershire sauce
beer

Yep... I know there is no measurements, but just cut up the cheese into small cubes, and start melting it. Add the couple of splashes of worstershiresauce and stir. Add the beer, my guess would be about 1/4 a bottle??? Just enough to make the consistency you want to dip your bread into.

There ya go! Simple, yet satisfying!

Happy New Year!

Karen

 

[Cindy B]

Thanks I ll have to check it out...

'Hmm... beer/cheese and worchesthire....sounds good.

 

[SandraM]

DH and I have been cheese fondue lovers for years, and have (we think!) perfected this Swiss cheese recipe. Yes, it uses kirsch, but maybe you could get a really small bottle of this? Or as an alternative you could use vodka or gin.
You will need:
1 halved garlic clove
12 ozs dry white wine
1 teaspoon lemon juice
14 ozs grated Gruyere cheese
7 ozs grated Emmental cheese
1 tablespoon flour
2 tablespoons kirsch
a pinch each of nutmeg and white pepper
The method is:
Rub the garlic around the inside of the fondue pot.
Add wine and lemon juice, boil it then reduce to a simmer.
Slowly add in the cheeses, keeping the heat quite low, and stirring constantly until the cheeses have melted.
Blend the flour and kirsch and stir into the pot. Cook for 2 minutes until the sauce thickens slightly.
Season to taste.
Serve with chunks of crusty bread.

The above is a slight variation of the Fondue Neuchatel recipe from the Le Creuset's Fondue Cookery book, which, if you can get it, has great recipes for fondues.
Enjoy!

 

[caitycaity]

i use a similar recipe to sandra m. sorry, but if you want it to taste "real" you're going to have to use gruyere and emmentaler and the kirsch. everything else i've tried hasn't tasted right. we just buy a bottle of kirsch and hold onto it. it's not like it goes bad.

my family is swiss though, so ymmv.

 

[Cindy B]

It sounds good but I know for certain that the other members of my DH"s family won't eat the "different" cheese.

I may just have to cheat and do the beer/cheddar one...

I again, kirsch doens't go bad.... but I don't even have vodka or gin either... (All we have is Corona in the house!)

 

[zakatak]

Well, Cindy? How'd it turn out? (Hopefully good... or just lie to make me feel ok )

Happy New Year!

Karen