I would like a cheese fondue recipe that you have tried and would recommend. Any ideas?

Answer 1

A delightful change from usual cheddar cheese foundue recipes.

3 cups shredded Swiss cheese (12 ounces)
2 cups shredded Emmentaler or Gruyere cheese (8 ounces)
3 tablespoons all-purpose flour
1-1/2 cups dry white wine
1/4 cup milk
2 tablespoons dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
Paprika (optional)

Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside.

In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently. Stir in milk, sherry, nutmeg, and white pepper.

Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika.

Answer 2

heres a good one that i reccomend-(if you like garlic!!)
1 lb swiss cheese, grated
1/2 lb gruyere cheese, grated
3 tablespoons all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 1/4 cups dry white wine (about)
3 garlic cloves, minced
1 lb crusty French bread or sourdough bread, cut into 1 1/2 inch cubes
Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
Mix in more wine by tablespoonfuls to reach desired consistancy.
Transfer to fondue pot.
Set fondue over candle or canned heat.
Serve fondue with bread.

Answer 3

Cheddar Cheese Fondue

Prep Time: 15 min
Total Time: 20 min
Makes: 2 cups or 16 servings, 2 Tbsp. each

3/4 cup chicken broth
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. cornstarch
2 cups shredded CRACKER BARREL Sharp Cheddar Cheese

BRING broth to boil in heavy saucepan on high heat. Reduce heat to medium.
STIR mustard into cornstarch until well blended. Add to hot broth along with the cheese; stir with wire whisk until well blended. Cook until cheese is completely melted and mixture is well blended, stirring constantly.
POUR into fondue pot or hollowed-out round bread loaf. Serve with assorted dippers, such as bell pepper strips, pretzels, apple chunks and broccoli florets. If serving in a bread loaf, cut the bread removed from the loaf into bite-sized chunks to also use as dippers.

KRAFT KITCHENS TIPS
Great Substitute
Serve with your choice of other desired dippers, such as NABISCO Crackers, cauliflower florets or baby carrots.

Variation
Serve in a slow cooker instead of the fondue pot.

Answer 4

1/2 tsp. dry mustard
1/4 tsp. paprika
Dash of cayenne pepper
2/3 c. cream
2 tsp. Worcestershire sauce
1 lb. processed sharp American
cheese, grated

Mix mustard, paprika and cayenne pepper. Stir in cream and Worcestershire sauce. Heat over low heat until hot. Add American cheese, stirring constantly until melted. Keep warm to serve. Use to coat: Toast
Crackers
Broccoli
Cauliflower
Ham Cubes
Turkey breast cubes
Chicken breast cubes
Bacon (fried crisp)

Answer 5

I like this recipe from Tyler Florence:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10245,00.html

Answer 6

please go here
http://www.recipezaar.com/45177

it explains how to make the cheese fondue!!
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