Best 4 Better Than A Restaurant Cheese Fondue Recipes

THE BEST CHEESE FONDUE

Steps:

• Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
• Combine remaining cornstarch with the cheeses. Set aside.
• In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
• Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
• Stir in lemon juice.
• Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
• Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
• Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
• Stir and cook until mixture is smooth and thickened.
• Keep warm and serve with dippers.

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

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.

BETTER-THAN-A-RESTAURANT CHEESE FONDUE

Steps:

• Pour enough water into a large pot to be a few inches deep. Set a large stainless steel bowl atop the pot to make a double-boiler. Put garlic cloves into the bowl and turn heat below double-boiler to medium; cook until the garlic is fragrant and warm, 2 to 3 minutes.
• Pour wine into the bowl; cook until fragrant, 2 to 3 minutes. Remove garlic from wine and discard.
• Mix Gruyere cheese, Cheddar cheese, and flour in a bowl; gradually add to the wine while stirring continually. Cook and stir the mixture until the cheese is melted and the mixture is smooth, 2 to 3 minutes.