Yummy Cheese Fondue Recipes

* Cheddar holds the title of most popular in the world, Cheddar means a firm cow's milk cheese.Cheddar also varies in color from natural white to yellow to pumpkin orange, as some varieties are dyed with carrot juice, marigold or annatto.


* Cheshire cheese - Cheshire is a semi-firm cheese with a silky-crumbly texture. Ripened an average of two to three months, it's relatively mild when young, and sharper and more full-flavored when allowed to further mature.

* Mozzarella cheese - Italy's most famous cheese, it is a soft, mild, fresh white cheese. While it is best known as a grated topping for our favorite
pizzas


* Feta - is a pure white cheese, traditionally made from sheep or goat's milk,filled with tiny holes, its texture ranges from soft to semi-firm, depending on how long it's aged.Feta is often referred to as a "pickled cheese." Rich and tangy, the cheese is prized for its sharp, salty taste and ease of use in recipes..simply YUMMY ~


* Parmesan cheese - a heady cow's milk cheese that showcases a golden rind, straw-colored interior and rich, sharp flavor.


* Stilton - long known as the king of cheeses,The creamy, ivory-hued cheese has a very unique flavor profile. It's lighter than Italian Gorgonzola, richer than Danish blue and more intense than other UK blues


* Brie - a soft-ripened cow's milk cheese named after the historic French region where it originated. The elegant cheese is characterized by a smooth, edible, white downy rind, and a creamy rich, buttery interior.


* Mascarpone - Italy's most luxurious fresh cheese mascarpone , it is a soft, buttery cow's milk variety of double- to triple-cream status. With a milk fat content of 60 to 75%, the ivory-colored cheese is delicate in flavor and extra creamy in texture.

For every 100g serving of Cheesy Fondue :

Energy 229 kcal
Protein 14.2 g
Total Carbohydrates 3.8 g
Total Sugars 0 g
Total Fat 13.5 g
Saturated Fat 8.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.6 g
Dietary Fiber 0 g
Cholesterol 45 mg
Sodium 132 mg

Let's face it, cheese fondue is both a traditional and popular dish. With so many different recipes for cheese fondue, we can never ignore the fact that the classic cheese fondue recipe is of the best ! With so many ready to use recipes available, its never hard to learn how to make cheese fondue.

This classic fondue recipe blends several cheeses to provide a hearty appetizer or a light evening meal to be enjoyed with family and friends.It only takes 20mins to prepare with a serving for 4.

Easy Classic Cheese Fondue Recipe

Ingredients
*1 clove garlic
*1 cup dry white wine
*1 teaspoon lemon juice
*2 cups Emmenthal cheese grated
*2 cups Gruyere cheese grated
*1 tablespoon kirsch cherry brandy
*1 tablespoon water
*2 teaspoons cornstarch
*pinch white pepper
*pinch nutmeg
*1 pound broccoli
*8 ounces grape tomatoes
*8 ounces mushrooms
*1 sweet pepper - cut into strips
*1 French bread loaf - cut into cubes

Directions

* Combine wine and lemon juice in saucepan, placed on a stovetop burner, and begin to heat on a medium heat setting.
* Add each variety of grated cheese, stirring as they are added, allowing heat to melt the cheeses together. Continue stirring as to keep the cheese consistency smooth and not chunky
* In a separate bowl, combine kirsch and water with the cornstarch, mixing thoroughly to blend together and then add the mixture to the melted cheese in the saucepan.
* Rub inside of fondue pot with garlic clove
* Ignite fuel or turn on temperature control to warm the contents being placed in the pot, allowing the wine and lemon juice to reach a boiling or bubbling temperature level
* Reduce the temperature of the heat so the remaining contents can begin to be added
* Add pepper and nutmeg seasonings to the ingredients now in the fondue pot

Sea food does match well with yummy cheese, try this sea food variation, it simply taste great !

Ingredients
For Onion Puree:
5 tablespoons butter
12 yellow onions, coarsely chopped
2 quarts unsalted chicken broth
1 bay leaf
1 sprig thyme

For Roux:
1/4 cup flour
2 red bell peppers, finely diced
2 green bell peppers, finely diced
2 red onions, finely diced
2 teaspoons cayenne pepper
1 cup heavy cream
1-1/2 cups diced fontina cheese
2 pounds crabmeat
3 baguettes, cubed

Directions
For onion puree: In a thick-bottomed 4-quart saucepan, melt 1 tablespoon of the butter over medium heat and brown slightly. Add the chopped yellow onions and cook slowly until browned. Add the chicken broth, bay leaf, and thyme sprig. Bring mixture to a boil and reduce heat to a low simmer. Season with freshly cracked black pepper. Cover and braise onions for 2 hours. Remove the onions from braising liquid. Discard the bay leaf and thyme. Boil the broth until it is reduced to 2 cups. Puree reduced broth with the cooked onions in a blender or food processor until smooth.

For Roux: In the same saucepan, cleaned, melt the remaining 4 tablespoons of butter. Add the flour, stirring constantly, and cook over medium heat for 3 minutes until roux is well blended and blond in color. Add the onion puree and stir to combine. Add the red pepper, green pepper, red onion, cayenne pepper, heavy cream and diced Fontina. Stir until cheese is melted, then add crabmeat. When heated through, add salt to taste. Transfer to a fondue pot and serve with cubed baguette.