Easiest Way to Make Yummy Cheese fondue (Andres's recipe)

Cheese fondue (Andres's recipe). Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses. We made this cheese fondue recipe tonight for Christmas Eve following the ingredients to the letter. Fondue is a fun and informal way to gather friends and family together.

Serve it with cubes of salami, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies or whatever your heart desires. The word "fondue" is from the French word fondre, which is. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! You can cook Cheese fondue (Andres's recipe) using 18 ingredients and 17 steps. Here is how you cook that.

Ingredients of Cheese fondue (Andres's recipe)

1. Prepare 700 gr of Gruyere.
2. It's 350 gr of Emmental.
3. You need 350 gr of Appenzel.
4. Prepare 100 gr of Gorgonzola.
5. Prepare 1 clove of garlic.
6. It's 1 glass of white wine.
7. Prepare 1 slosh of coñac (or sake!!).
8. Prepare 1 pinch of curry or nutmeg.
9. It's of Dipping ingredients.....
10. Prepare of Fresh pineapple chunks.
11. Prepare of Apple chunks.
12. It's of Pickled onions.
13. You need of Small gherkins.
14. Prepare of Cherry tomatoes.
15. It's of Lychees.
16. Prepare of Bread from the day before.
17. It's of Blanched carrots and asparagus.
18. You need of Tiny potatoes.

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points. Why this recipe works: A combination of Emmentaler and Gruyère produces a not-too-expensive fondue with a rich, delicious flavor that's not. This easy cheese fondue recipe uses time-saving shortcuts like shredded Swiss cheese and ready-to-eat Alfredo pasta sauce. Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.

Cheese fondue (Andres's recipe) step by step

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 :-).

Add the wine and heat to boiling. Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples. Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.