Easy Cheese Fondue Recipe - I Heart Naptime (2024)

FAQs

Easy Cheese Fondue Recipe - I Heart Naptime? ›

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

This traditional cheese fondue recipe features both Emmental and Gruyère cheeses as well as a type of brandy called Kirschwasser (also called Kirsch), which is made from cherries. If you can't find Kirschwasser, you can substitute brandy or cognac. But don't use cherry liqueur — it's too sweet.

If non-alcoholic wines are also not an option then the wine can be replaced with either milk or a 50/50 mixture of milk and chicken or vegetable stock (broth). Again toss the cheese in the cornflour first and add 1 tablespoon of lemon juice to the pot as well.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

Never let fondue boil, which will cause the cheese proteins to curdle and the oil to separate. This recipe also calls for a slurry of kirsch and a little bit of cornstarch, which will also help to prevent the cheese and wine from separating.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun).

Canola oil and peanut oil are both excellent options for fondue, and both have a high smoke point so that they won't burn as quickly as other oils. Peanut oil also has a milder taste than canola oil, which may be preferable if you want neutral-tasting food.

Is maraschino liqueur the same as Kirsch? ›

Maraschino has more herbal notes, the cherry flavor is very light, and it is sweeter than kirsch, but not as sweet as Cherry Heering. Since maraschino and kirsch are a bit drier, you may need to add a little extra sweetener to the drink when using either as a Cherry Heering substitute.

For another smooth, semi-hard Swiss cheese, Emmental is a great choice. In fact, it's often used with Gruyère when making fondue, so you know it will have a similar melting power.

The best drinks for a fondue party: co*cktails, beer, red wine, white wine, and brandy to serve-- recommended by a sommelier!

Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal.

If you don't have a fondue set, you can use a six-cup enameled cast iron saucepan. Just know that you'll have to continue to stir the fondue as you're dipping, and when it's not over the flame it will cool quickly.

Explaining the Science: Lemon juice is an acid food and when added to milk it causes some milk proteins to coagulate, which can be observed by the clumping of the milk. The result is a separation of these proteins in the form of curds from the whey.

An acidic element, like lemon juice, will prevent the calcium in the dairy from bonding with the protein (called casein). That's exactly what we want, since a successfully melted cheese is dependent on as few protein interactions as possible.

Answer: It is because lemon juice contains citric acid, which is also called Vitamin C. If you add an acid to milk, it will 'curdle', that is, separate into liquid (whey) and solids (curds). Northern Europeans separate these and call the loose curds 'cottage cheese'....

Lemon water is a refreshing drink and an easy way to add a little extra vitamin C and antioxidants into your diet. Adding a splash of lemon to your water may make water more appealing to drink, which could help you cut back on drinking sugary sports drinks and juices.