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Cheese fondue
Cheese fondue

Before you jump to Cheese fondue recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is today much more popular than in the past and rightfully so. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. It is possible, though, to make several minor changes that can start to make a good impact on our everyday eating habits.

To see results, it is definitely not a necessity to drastically change your eating habits. It’s not a bad idea if you desire to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating choices. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than before. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to cheese fondue recipe. To make cheese fondue you only need 20 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Cheese fondue:
  1. Provide Steaming of vegetables:
  2. Get 1 cauliflower, florets cut into smaller pieces
  3. Provide 5-6 mushrooms, sliced
  4. Use Cheese fondue dip:
  5. Use 2 cloves garlic, crushed
  6. Get 20 g unsalted butter, room temperature
  7. Get 1 small bottle of white wine (370ml)
  8. Provide Extra mature Gouda, grated
  9. Use Gruyere cheese, grated
  10. Prepare 6-7 slices Emmental cheese, sliced
  11. Take 1/8 teaspoon nutmeg (add more or less)
  12. Prepare 1/8 teaspoon ground white pepper (add more or less)
  13. Get 1 teaspoon cornflour (to thicken cheese mixture)
  14. Take Dash Cherry Kirsch (optional)
  15. Get 3 teaspoons water (added to cornflour)
  16. Get Serve fondue with:
  17. You need Steamed vegetables
  18. You need Continental meat selection
  19. You need Cornichons
  20. Use 3-4 white bread slices, sliced into chunks (or any bread of preference)
Steps to make Cheese fondue:
  1. For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
  2. Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
  3. Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
  4. Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
  5. Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
  6. In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
  7. Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
  8. Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!

Mix the cornflour and Kirschwasser together to form a paste. Add wine to pot and simmer. Stir after each addition of cheese. Rub the inside of the caquelon with garlic, then add the wine, nutmeg and pepper and bring to the boil. Gradually add the cheese, stirring constantly, until completely melted.

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