Fondue is an unusual dish that can also be called a sauce or appetizer. It is very tasty, viscous, serves as an excellent dip for slices of bread, vegetables, smoked meats and meat. Initially, the cheese was cooked over a fire. At home, you can make fondue on a burner or on a regular gas stove.

Cheese fondue - general cooking principles

Fondue is made from several types of cheese, it is undesirable to use one type. It is important that the product melts well. Most often they take Gruyere, Vacheran, Emmental. But you can replace them with other varieties that are more available, for example, Gouda cheese. Real cheese fondue is made with cherry kirsch. This is a strong alcoholic drink that was previously used exclusively for medicinal purposes. But now it is increasingly being replaced with white wine, gin, sometimes it is made with champagne, there is such a recipe just below.

What else is added:

Garlic, onions;

Dairy products;

Starch or flour.

For melting, you need a special fondue pot. It is a ceramic or cast-iron bowl, sometimes a pot with legs. You also need a burner with a stand. At home, it is increasingly being replaced with a conventional stove. If there is no fondyushnitsa, then you can take a pot or saucepan with a thick bottom. It is good if the dishes have a non-stick coating.

Classic cheese fondue

To prepare a classic cheese fondue, you will need white dry wine; you can have a son-in-law of any variety of your choice. In order not to digest the mass and melt it correctly, you will additionally need an oven.

Ingredients

800 g of cheese;

200 ml of white wine;

4 cloves of garlic;

50 ml cream;

1 onion head;

20 ml of butter (butter can be used).

Preparation

1. Take a dry ceramic or cast iron fondue pot. Cut one peeled garlic clove and rub the entire surface from the inside. The rest of all the garlic is simply peeled and rubbed, it is not needed yet.

2. Pour in the cream. You can use a low fat product. For this dish, 10% is enough.

3. We rub all the cheese, put it in a prepared bowl.

4. Add warmed wine. Sometimes the amount is reduced to 100 ml.

5. If you now place the bowl on the rack and on the burner, the cheese may burn. Therefore, we send the dish to the oven for 5-7 minutes.

6. As soon as the cheese starts to melt, take it out and stir it. We put in the oven for a few more minutes.

7. In the meantime, you need to prepare the onion. We clean the head, cut it very finely. We put the frying pan on the stove, send the oil, heat it up, then add the onion.

8. Fry the vegetable until golden brown and turn it off.

9. We take out the melted cheese from the oven.

10. Add the fried onion and chopped garlic, stir well and put on the burner.

11. We warm up the cheese, but do not let it boil. The mass should turn out to be hot, viscous, stir from the bottom so that the heating goes evenly.

12. Warm up for about ten minutes so that the mass is saturated with the aromas of onions and garlic.

13. Serve fondue with slices of smoked meats, pickled cucumbers, bread. Usually put together with a burner turned on at a minimum fire. Slices are pricked on a fork, dipped in a viscous cheese mass.

Dutch cheese fondue

Dutch cheese fondue recipe. This dish is prepared with the addition of corn flour and gin. Cheese can be used like Edam, Gouda, classic Dutch. It is best to take a mixture of several types.

Ingredients

300 g of cheese;

2 tbsp. l. gin;

1 tsp cumin;

130 ml of milk;

0.5 onions;

2 tsp corn flour;

Black pepper;

0.5 loaf.

Preparation

1. It is advisable to prepare the loaf in advance. To do this, cut it into cubes, put it on a baking sheet and send it to the oven. You can also fry the croutons in a skillet. In this case, remember to turn the pieces over.

2. Cheese should be grated or cut into small pieces, as it is more convenient.

3. Rub a fondue mold or a saucepan from the inside with a piece of onion.

4. Sift cornmeal through a strainer, combine with gin and stir thoroughly.

5. Pour milk into a grated onion form or a saucepan, put on the stove. Bring the liquid to a boil.

6. Add cheese, reduce heat a little. Cook to melt, stir.

7. As soon as the cheese starts to melt, add the caraway seeds to the mass. Stir. We are waiting for all the lumps to finally disperse.

8. We spread the flour mixed with gin, warm up for another minute.

9. Add black ground pepper. Salt is usually not needed, but you can always taste and bring to the desired taste.

10. Stir and serve with cooked loaf of bread.

Cheese fondue "Come tomorrow" with champagne

This variant of cheese fondue has a very unusual name, but it is incredibly tasty due to the use of champagne and spices. If we cannot get these types of cheese, then we replace them with other varieties at our discretion. This is a fairly spicy dish, but the amount of pepper can be reduced a little, this is optional.

Ingredients

400 g of Gruyere cheese;

400 g of Vasheran cheese;

0.3 tsp nutmeg;

1 tbsp. l. corn starch;

300 ml of champagne;

A slice of fresh garlic;

1 tsp dry garlic;

0.3 tsp cayenne pepper;

0.5 tsp red hot pepper;

600-700 g of white bread.

Preparation

1. Rub the fondue dish with a chopped garlic clove, add cornstarch or cornmeal. Grind the rest of the garlic with a press.

2. Gently dilute the flour with champagne, stir it so that no lumps appear.

3. Place on the burner.

4. Grate all the cheese coarsely, pour over to boiling champagne.

5. Reduce the fire, heat over low heat until all the pieces are melted.

6. Combine dry garlic with all kinds of pepper and nutmeg in a separate bowl, stir.

7. Pour the spices into the cheese mass and add the garlic that remained after rubbing the mold.

8. Stir the cheese mass and heat for a couple of minutes for the spices to reveal their aroma.

9. String the pieces of bread on sticks or forks, dip them in the stringy cheese and taste!

Alcohol-free cheese fondue

If alcoholic beverages cannot be consumed or simply do not want to, then a cheese delicacy is prepared without them. At the same time, it is important to adhere to the proportions exactly so that everything works out.

Ingredients

300 g of different types of cheese;

2 yolks;

50 g butter;

140 ml of milk;

Salt, garlic, black pepper.

Preparation

1. Coarsely grate cheese, combine with milk, leave for several hours in the refrigerator, the mixture should be infused.

2. Grate a bowl with a clove of garlic, shift the cheese mass and add softened butter.

3. Melt over low heat until smooth.

4. Beat the egg yolks until lightly creamy. Add to cheese sauce, stir quickly, continue heating.

5. Add salt to taste, add black pepper.

6. Garlic, which remained after greasing the dish, is crushed and added to the cheese. A few more cloves can be added if desired.

7. As soon as the mass reaches the desired consistency, serve the fondue to the table.

Cheese fondue with herbs and calvados

One of the most flavorful varieties of cheese fondue. You can use any greens you like, or stick to this recipe strictly.

Ingredients

400 g of different cheese;

50 ml of Calvados;

150 ml of white wine;

Three mint leaves;

A sprig of rosemary;

Two sprigs of dill;

A pinch of nutmeg.

Preparation

1. Heat the wine in a saucepan until hot.

2. Cut or grate cheese into small pieces, pour into wine. Reduce heat to low, slowly melt all the pieces.

3. Chop mint, rosemary, dill sprigs. You can use less greenery or introduce something else. Add to melted cheese.

4. Throw in a pinch of nutmeg.

5. Add black pepper. It is better to grind it just before preparing the dish, the aroma will be more pronounced.

6. Stir everything thoroughly, add Calvados.

7. Warm up the fondue for a few more minutes, stirring without fail.

Cheese fondue with chicken

A delicious chicken and cheese sauce recipe. It is incredibly simple to prepare, it turns out very tasty. Fillet pieces are used here.

Ingredients

500 g chicken fillet;

350 g of cheese;

100 ml of wine;

2 cloves of garlic;

1 tsp curry spices;

2 tbsp. l. vegetable oil;

2 tbsp. l. soy sauce;

A pinch of nutmeg.

Preparation

1. Cut the chicken fillet into small cubes or cubes that can be conveniently dipped in fondue, that is, not coarsely. Sprinkle with curry, drizzle with soy sauce, stir. We leave for ten minutes.

2. We heat the wine in a saucepan until hot, but not all. We leave about 40 ml.

3. We rub the cheese, add it to the wine and begin to melt it slowly.

4. Pour a little oil into a frying pan, put the chicken pieces in one layer, fry on each side for a minute. Cover the chicken with a golden brown crust. Because of the soy sauce, it will appear quickly enough.

5. Once the cheese is completely melted, add the chopped garlic and the rest of the wine. Stir. We warm up for another minute.

6. Serve the chicken and cheese platter right away while they are still hot.

The Swiss use only wooden spatulas to stir the cheese fondue and drive the cheese with a figure of eight, describing the sign of infinity. It is believed that this technique allows you to get a homogeneous mass without lumps.

Is the mass too thick? You can add more wine or champagne to it at any stage of preparation. But in small portions so that the cheese does not curl.

If the fondue is too thin, grated cheese or starch diluted in wine will help to thicken the dish.

Fondue can be served not only with bread or meat products. Cheese goes well with pickles, olives, seafood. These products are also pricked onto sticks or regular forks.

Fondue is not just a tasty dish. Fondue is communication, friendly gatherings and warm meetings around a magic pot of boiling cheese.

The Swiss dish with the French name Fondu (French for “melted”) came to us from the snow-covered houses of Alpine farmers, and it got there thanks to the forced ingenuity of mountain shepherds. Leaving for a long time in the mountains, they took with them only modest food supplies, among which were the frozen cheese, bread and wine prepared in the summer. In order to somehow diversify the meager diet, the shepherds came up with the idea of ​​melting cheese pieces with wine in a caquelon clay pot. They dipped slices of stale bread into this hearty cheese mass with a wine aroma. This is how the fondue ceremony, beloved by millions, appeared, which to this day collects delicious friendly and family feasts.

Today fondue has acquired many new looks - cheese, butter, broth, chocolate and even fondue with ice cream, but the tradition has remained the same. In a ceramic, earthenware or metal fondue dish, which is installed over an open fire in the form of a burner or a simple candle, the base of the fondue is heated, seasoning it with spices. Guests who have gathered for a meal, with the help of elongated forks, dip pieces of dried bread, vegetables, meat, fish, mushrooms, or fruits and berries, if it is a sweet fondue, into the pot. They wash down the Swiss dish with dry wine and have warm conversations.

For such a simple meal, the table should be set accordingly. No pomp and pretentiousness! Only natural colors and natural decor: wildflowers, rustic textiles and uncomplicated dishes - expensive silver and crystal will look somewhat ridiculous on such a table. Bread should be served in wicker baskets, while snacks and sauces should be served in small neat bowls. This is the ritual of serving and eating that is considered traditional for fondue.

The food of Swiss shepherds has firmly established itself in many cuisines of the world, but in each it has acquired its own unique character and personality. Thanks to the best recipes and culinary experiments, you can create your own original fondue that will take you back to those distant times when sincere human communication and food that united were appreciated.

TOP 5 recipes for making fondue

Recipe 1. Classic Neuchâtel fondue

For 4 servings: 300 g of Gruyere cheese, 100 g of Emmental cheese, 200 ml of dry white wine, garlic clove, 2 teaspoons of corn starch, 1-2 tbsp. tablespoons of fresh lemon juice, Kirsch (cherry vodka), French baguette, spices to taste.

1. Cut the hard crust out of the cheeses, grate with large holes in one bowl. Mix the shavings.
2. Cut yesterday's or slightly dried bread into slices 3 by 3 cm, put in a bread basket. If you take fresh bread, it will not stick well to the fork and may fall into the cheese.
3. Cut the garlic clove in half lengthways and rub the inside of the fondue pot well.
4. Put the fondue dish on the burner and set the heat to medium. Pour wine, lemon juice into a heating pot. Dissolve cornstarch immediately.
5. After a few minutes, when the wine is well heated, add the mixture of cheeses, season with spices, focusing on your taste.
6. Stir continuously with a wooden spoon and melt the cheese shavings. Too liquid mass can be thickened with an additional portion of starch, too thick - diluted with wine.
7. When soft bubbles appear on the surface of the mass, pour in a little bit of kirsch, mix everything.
   Tip: The procedure for heating wine and cheese mass can be carried out on the stove, and the ready-made fondue can be transferred to the burner. This will speed up the cooking time.
8. By adjusting the heating temperature of the pot, start cooking and eating the fondue. Pieces of bread are strung on special long forks and dipped in a quietly boiling cheese mass.

As an appetizer for Neuchâtel fondue, in addition to bread, you can serve: small tubers of boiled potatoes, ham, dry-cured sausage, meat, pickled gherkins and onions, sun-dried tomatoes, slices of fresh sweet peppers, pickled mushrooms, artichokes and olives.

Recipe 2. Three cheese fondue with champagne

For 6 servings: 200 g of Gruyere cheese, 85 g of Brie cheese, 140 g of Emmental cheese, 1.25 cups of champagne, 4 teaspoons of maize (corn) starch, 1 tbsp. a spoonful of lemon juice, 1 shallot, a pinch of nutmeg and black pepper, rustic bread.

1. Mix the cornstarch and lemon juice in a separate container.
2. Combine champagne and chopped shallots in a fondue or thick-walled dish, heat for a couple of minutes over low heat.
3. Remove the fondue pot from the hob and pour out all types of cheese crumbled on a grater (Brie can be finely chopped).
4. Add starch and lemon juice to the mixture of cheeses and champagne. Return the saucepan to the stove, reduce heat to medium-low and melt the cheese, stirring occasionally, until it turns into a smooth substance (about 12 minutes).
5. When the mixture begins to form boiling bubbles, add spices (nuts and pepper).
6. Put the cheese fondue with champagne on a low heat burner so that the temperature is only enough to maintain heat.
7. Cut the dried bread into small, convenient slices, serve with the fondue.

Recipe 3. Mexican fondue

For 6 servings: 300 g of any soft cream cheese, 300 g of Cheddar cheese, 300 ml of light beer, 3 teaspoons of starch, 2 tbsp. spoons of lime juice, 4 tbsp. tequila spoons, 1 chili pepper pod.

1. Grind the cheeses on a grater with the largest holes, or finely chop.
2. Prepare the curd thickener: Mix the starch, lime juice and tequila until smooth.
3. Pour beer from fondyushnitsu, heat to a boil and reduce the temperature to a minimum.
4. Stir the beer with a wooden spatula, add the cheese shavings and wait until the mixture is smooth.
5. Thicken the mass with a mixture of starch, tequila and lime. Stir in finely chopped chili pod. In order not to spoil the dish with excessive pungency, add the pepper in portions, tasting the cheese.
6. Move the fondue to a stand, adjust the heat on the burner so that the cheese mass is constantly warming up, but not burnt.
7. Serve potato chips or seafood with Mexican fondue.

Recipe 4. Dutch fondue with vegetables

For 6-8 servings: 500 g of Dutch cheese, a glass of milk, ½ onion, a teaspoon of caraway seeds, 3 teaspoons of corn flour, 3 tbsp. gin, garlic clove, white bread, medium-sized head of cauliflower, 1 large bell pepper, sun-dried tomatoes, fresh mushrooms, spices to taste.

1. Grate the thick sides of the fondue pot with half an onion and place on the stove. Pour in milk and bring to a boil under supervision.
2. Introduce the grated cheese in parts, stirring the mass with a spoon. When the cheese is growing, grind the mixture with caraway seeds.
3. Combine flour and gin in a separate bowl. Pour the uniform consistency into the milk-cheese mass.
4. Heat the fondue sauce on the stove for a few more minutes, without stopping stirring it, until the mass forms a creamy consistency. Spice up.
5. Prepare garlic croutons: cut the bread into slices convenient for pricking with a fork, dry in the oven and grate with a clove of garlic.
6. Divide the cabbage head into inflorescences, blanch in salted boiling water for two minutes. Also, cabbage, like peppers, mushrooms and bread can be lightly grilled. This will add a subtle campfire flavor to the dish.
7. Move the fondue dish with cheese to the low heat burner. Arrange vegetables and bread in beautiful bowls.

Recipe 5. Schokoladenfondue Chocolate Fondue

The recipe for this fondue has a small history that gave birth to a chocolate masterpiece. In 1966, at a press conference, journalists were given a treat with Toblerone chocolate fondue as dessert. This dish made a splash, and enchanted journalists glorified it all over the world, which did not pass the attention of restaurateurs. This is how chocolate fondue became a celebrity.

Experts say that Toblerone is still the most delicious chocolate fondue. The combination of almonds and honey in its recipe makes the dish unforgettable. But a cream dessert can be made from other types of chocolate, the main thing is that it must be of high quality! The percentage of beans in such a tile must be as high as possible. Fondues made from black, milk and even white chocolate will find the shortest path to your heart.

For 6 servings: 400 g crumbled chocolate, 100 ml cream (fatty), 16 g butter, ¼ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, 2 tbsp. tablespoons of liqueur (coffee, orange).

For serving: favorite fruits, but preferably with pulp (strawberries, melons, pears, apples, pineapples, bananas, oranges, mangoes, dried fruits, etc.), soft biscuits, biscuits, marshmallows, marshmallows, cheesecakes.

1. Wash and dry fruits, chop large ones. Remove cuttings and seeds from berries. Divide the biscuit, marshmallows and muffins into pieces.
2. Pour cream into a container with thickened walls, heat.
3. Remove from hot surface and add chopped chocolate. Dissolve it completely in warm cream.
4. Add soft butter, vanilla, cinnamon. If the dessert will not be served to children, pour in the liqueur, for a more thick cream, you can add 3 tbsp. tablespoons of unsweetened cocoa powder. Stir the chocolate-cream mixture until smooth.
5. Pour the chocolate into the fondyushnitsa, light the burner under it.
6. Using fork skewers dip pieces of fruit, cookies and sweets into hot chocolate. Stir the cream as you eat. If it begins to thicken too much, pour in warm cream (add 1 tablespoon each until the desired consistency is formed).

Fondue is very simple to prepare, but by experimenting and improving the taste with the help of culinary tips, you can deduce the formula for the perfect dish at home.

1. To prepare fondue, it is not necessary to buy a fondue pot, a special burner and gravy boats. However, serving the fondue in an ordinary bowl makes the feast ordinary. To create an atmosphere and receive dear guests, it is better to purchase a caquelon and all related paraphernalia.
2. When you use it for the first time, you need to “harden” the fondue pot so that in the future the cheese or chocolate mixture does not stick to the sides and bottom of the caquelon. To do this, boil a mixture of water and milk (1: 1) in a new container.
3. Instead of the classic Swiss cheese with a nutty flavor (Gruyere), you can take any hard cheese, but with the presence of some piquant notes in it. Alternative could be: Cheddar, Mozzarella, Beaufort, Edam, Kostroma with pepper, etc.
4. Cherry Kirsch can also be substituted by using homemade cherry vodka infused with cherry berries for a month instead.
5. To make the fondue from several types of cheese melt better and create a homogeneous smooth mass, lemon or lime juice is added to the cheese.
6. You need to thicken the cheese fondue with starch before the cheese boils. The starch should be added quickly, without stopping stirring, to avoid the appearance of seals.
7. The whole process of preparing the fondue must be accompanied by stirring movements, but not in a circle, but in the shape of a figure of eight. This will prevent the cheese or chocolate masses from sticking to the bottom.
8. Chocolate fondues contain a lot of sugar, which melts quickly and settles on the bottom. Therefore, the burner should only keep the cream warm, while remembering to stir it periodically.
9. The fondue is served with the type of alcohol on which it is prepared. It can also be hot tea or grape juice if the fondue is dessert.

A fondue party is destined to be successful. Fondue is not just food. This is primarily an emotionally colored holiday, where attention is paid to guests and warm intimate conversations, and fondue is a special atmosphere in which everyone decides for himself whether it is a celebration of soul or taste.

Cheese is included in many dishes, but there is one in which it is a key ingredient. This cheese fondue is loved by all cheese lovers. Cheese fondue does not take long to prepare and makes a great dinner, in addition to which you only need crispy bread and a glass of wine.

The main question when preparing fondue is the choice of cheese. There are no clear rules about what kind of cheese is needed for fondue, the main thing is that it must be hard. If you're ready to experiment, here's how to make cheese fondue.

Classic cheese fondue

Ingredients:

• hard cheese - 400-500 g (at least three varieties);
• garlic - 3 cloves;
• dry white wine - 150-200 g;
• black pepper, nutmeg;
• starch - 1 tbsp. spoon.

Preparation

Take the pot in which you will cook the fondue and grate it inside with a clove of garlic. Leave the garlic itself at the bottom. Then pour wine into a saucepan, bring to a boil and reduce heat. Grate all the cheese, add to the heated wine and heat, stirring constantly, until the cheese is completely dissolved.

After that, add starch to the cheese, which can be previously diluted in cognac. Continue stirring vigorously and cook for another 5 minutes until the sauce is smooth and fairly thick.

Finally, squeeze the garlic into it, add the nutmeg and pepper. Turn off the heat, move the bowl of fondue to the heating pad and place in the center of the table. Cut fresh bread into small portions, dip into fondue with a fork and enjoy.

Cheese fondue without wine - recipe

If you don't like alcohol or you can't afford it, we'll show you how to make cheese fondue without wine.

Ingredients:

• hard cheese - 300 g;
• milk - 150 ml;
• egg yolks - 2 pcs.;
• butter - 50 g;
• salt, black pepper to taste.

Preparation

Cut the cheese into small cubes and place in milk for several hours. Then melt everything in a water bath, adding about half of the butter. Melt, stirring occasionally, until the mixture is smooth and stringy. After that, introduce egg yolks into it, not forgetting to constantly stir. Please note that the mass should not boil, otherwise the yolks will curl.

Finally, add the remaining oil, salt and pepper, and immediately place the fondue on the table above the candle or on a heating pad. Eat cheese fondue with white or brown bread.

A simple cheese fondue recipe

If you decide to make a cheese fondue at home, but you don't have all the ingredients or you are missing a good hard cheese, we will share how to make a simple cheese fondue.

Ingredients:

• cheese - 300-400 g;
• dry white wine - half a glass;
• garlic - 2-3 cloves.

Preparation

Rub a saucepan with a clove of garlic and leave it on the bottom. Then grate the cheese there, and you can take 2/3 of ordinary cheese (for example, "Russian"), the main thing is that it melts well, and some hard aromatic cheese for taste. When the cheese melts, pour the wine into it, heat it a little more so that it evaporates, and remove the fondue from the heat. Place it in the center of the table on the warmer and eat with croutons.

Cheese fondue with herbs

If you like a combination of cheese and herbs, then you will love this recipe.

Cheese fondue, the recipe of which we will consider a little further, is good to serve with the festive table. But, unfortunately, not everyone knows how to make such a dish. In this regard, in the presented article, we decided to raise this particular culinary topic.

General information about the cheese dish

As you know, cheese is included in many dishes. However, there is one dish in which the mentioned ingredient is the main one. This is a cheese fondue. The recipe for such a dish is known only to those who very often make it for the festive table. If you do not belong to this category of people, then we will present different ways to create it. But before that, I would like to say that the preparation of such a dish does not take much time.

What do you need to buy to make your own cheese fondue? The recipe for this dish involves the use of many ingredients. But the main one is cheese. It should be noted that there are no clear rules regarding his choice, except that he should only be firm.

Cheese fondue: a classic recipe

To prepare such a dish, we need:

Cooking method

How to make your own cheese fondue? The simple recipe for this dish uses simple and inexpensive ingredients. First you need to take a saucepan and grease it inside with a slice of chopped garlic. Moreover, the product itself should be left at the bottom. Next, pour white dry wine into a thick-walled dish, bring it to a boil, and then reduce the heat.

All purchased cheese must be grated, poured into boiled wine and heated until the dairy product is completely melted. However, it should be regularly mixed with a spoon.

The final stage in preparing a delicious dinner

After all the steps described, starch must be added to the melted cheese. By the way, it must first be diluted in cognac. Continuing to stir the ingredients vigorously, cook them for about 6 minutes more for the aromatic sauce to become thick and smooth.

What do you need to do to get a delicious and aromatic cheese fondue? The homemade recipe at the very end recommends squeezing two cloves of garlic into it, as well as adding chopped peppers and nuts (nutmeg).

How should be served correctly?

After turning off the heat, transfer the fondue to a beautiful plate and place it in the center of the table. Guests should serve such a dish only hot, along with fresh bread, which must be dipped into a fragrant dish with a fork or special skewers.

Cheese fondue without wine: step-by-step recipes

If, for one reason or another, you do not like or cannot drink alcoholic beverages, then we recommend making such a dish without using wine or cognac. In this case, you will need the following products:

• hard cheese - about 300 g;
• egg yolks - from 2 large eggs;
• maximum fat milk - 150 ml;
• butter natural butter - about 50 g;
• crushed black pepper and iodized salt - use to taste.

Cooking process

How to make delicious and flavorful cheese fondue? An alcohol-free recipe requires simple and affordable ingredients.

To make such a dish, you should cut hard cheese into small cubes, and then place it in milk and keep in this state for several hours. Next, all the ingredients need to be melted in a water bath, adding 25 g of natural butter to them.

The ingredients should be thermally treated until the whole mass becomes viscous and homogeneous. After that, it is required to introduce egg yolks into it, while not forgetting to regularly stir the components. Pay special attention to the fact that the cheese mass should not boil. If you neglect this advice, then the yolks will curdle very quickly, and the dish will not turn out as we would like.

Serving a delicious and hearty cheese dish

Now you know how to make cheese fondue without wine. The recipes for this dish recommend serving it to the table, having previously installed it on a heating pad. By the way, before that, you should definitely add the remains of butter, pepper and iodized salt to the cheese mass. It is recommended to use this dish with black or white bread.

Quick Cheese Dinner Recipe

As mentioned above, cheese fondue is prepared very quickly and easily. If you suddenly decide to make such a dish yourself, but you do not have the right ingredients, then we recommend using the following simple recipe. For him we need:

• dry white wine - half a glass;
• any kind of cheese, but only hard - about 300-400 g;
• garlic cloves - 2-3 cloves.

Step cooking method

Rub the garlic clove into a thick-walled saucepan and then leave it on the bottom. After that, put the hard cheese shredded on a grater in the same bowl. With the pot in a water bath, wait until the dairy product has completely melted. Next, pour wine into it and heat it a little more over the fire so that it evaporates a little. Remove the dish from the stove, place it in the center of a festive or simple dining table (preferably on some kind of heating), and then consume it with croutons or fresh bread.

Cheese fondue with herbs

Cheese fondue, the recipe of which we will look at right now, will be especially appreciated by those who love the combination of the mentioned dairy product and herbs. For such an unusual, but simple dish, we need the following products:

• hard cheese - about 400 g;
• calvados - about 50 ml;
• dry white wine - about 150 ml;
• rosemary, nutmeg, mint and thyme - use to taste.

Step cooking process

To make cheese fondue with herbs, you should take a saucepan (thick-walled), pour white wine (dry only) into it and heat it up a little. After that, a solid dairy product must be grated (coarse), and then poured into a preheated dish. Stir regularly and cook the cheese until it is completely melted. After that, calvados, all prepared herbs and nutmeg should be added to the ingredients.

How to present a cheese dish to the table?

After the cheese fondue is completely cooked, it should be poured into a metal container and then placed in the center of the table. By the way, so that the dish does not freeze, but remains viscous, it is recommended to place it not on the table, but on a heating pad with hot water. This is the only way to dip slices of bread, croutons or smoked meats into your own fondue.

Let's sum up

Now you know how easy and simple it is to make a cheese fondue at home. It should be noted that such a dish turns out to be very aromatic and tasty. A dish made from cheese and other products is especially suitable for a festive table. As a rule, it is served with croutons or small pieces of bread. But for lovers of more hearty dishes, you can offer not only flour products, but also, for example, smoked breasts, sausages and even sausages.

At home it is not difficult at all and very exciting! From French "fondue" means "melted". Indeed, the basis of the delicacy is melting cheese in wine, and for this process a special fondue dish is used, installed above a burning candle or burner to keep the mass melted. After that, bread, meat, fruits, fish are dipped into the cheese mass and enjoy the taste.

Special cookware for fondue

Melting is carried out in a special pot - kakelon. We know it under the name fondue and you can buy it in crockery or hardware stores.

It is difficult to replace such a device with something, since it must constantly heat up over the burner. The caquelon can have a cast iron or ceramic bowl. As a rule, for cooking there are special sets for fondue, which include the pot itself, a burner, special forks with elongated handles, and in some cases dry alcohol for the burner. You will also need a wooden spatula to stir the cheese mass so that it does not burn or stick to the sides and bottom of the pot, and a special cheese knife to easily cut the cheese at the very beginning of cooking

How to make a hot cheese dish

Cooking fondue is a very entertaining activity, and the result will not leave indifferent either you or your guests: pieces of your favorite products, wrapped in a fragrant cheese mass, will give you new taste sensations.

Ingredients for making cheese fondue:

• assorted cheese (preferably semi-hard and hard varieties, you cannot use processed cheese) - 0.4 kg;
• garlic - 2-3 cloves;
• dry white wine - 0.2 l;
• ground black pepper - a pinch;
• nutmeg - on the tip of a knife;
• lemon juice - 0.5 tsp;
• starch - 1 tablespoon;
• pieces of delicacies.

How to make cheese fondue at home:

1. The inner side of the fondue dish is rubbed with garlic.
2. The cheese is cut into small pieces or grated and sent to the pot.
3. Wine is poured in, approximately 0.2 l. There should be enough of it to completely cover the cheese.
4. Place the fondue pot over the burner and turn on the minimum fire.
5. Add spices and lemon juice if desired.
6. As for starch, it is put in melted cheese if you want to get a very thick mass. To do this, dissolve 1 tbsp. starch in a little water and pour into the cheese mass. You can replace it with flour.
7. During the melting process, the cheese mass is constantly stirred with a wooden spatula until it becomes homogeneous.

When the cheese mass is prepared, they take slices of bread, shrimp, ham, meat, fruits, etc., string them on forks, dip them into a pot, cool a little and eat them.