Best 10 Cottage Swiss Fondue Recipes

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

SWISS CHEESE FONDUE WITH ENGLISH STILTON

Steps:

• Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
• In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
• Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.

COTTAGE SWISS FONDUE

Steps:

• Combine cheese, and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
• Rub inside of pot with garlic clove cut in half. Discard garlic.
• Warm milk with mustard added. Do not cover or boil.
• In blender puree cottage cheese then add to warmed milk.
• Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. When all cheese is melted and bubbly transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue.

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

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

SWISS FONDUE

Steps:

• Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
• Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

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)

SIMPLE SWISS CHEESE FONDUE

Steps:

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

SWISS FONDUE - SWITZERLAND

Steps:

• Cut bread into 1/2 - 3/4 inch cubes.
• Rub serving dish with garlic and add bread cubes.
• Mix cornstarch and brandy together.
• Heat wine until it starts to boil.
• The add grated cheeses, stirring constantly until the cheese has melted.
• DO NOT BOIL.
• Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
• Add nutmeg and pepper.
• Serve at once in fondue pot.

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.