Cheese fondue, an idea for an evening with friends, family or for New Year's Eve appetizer

Fondue is the perfect dish for an evening with friends or family. It is a dish that gathers and unites all revelers at the table, around one pot. Cheese fondue is a great idea for a New Year's Eve appetizer, what's more, it saves many hours spent in the kitchen. Just mix the cheeses, heat, season, put on the table with the additions and dinner is ready.

Fondue is the perfect dish for an evening with friends or family. It is a dish that gathers and unites all revelers at the table, with one pot. Cheese fondue is a great idea for New Year's Eve appetizer, what's more, it saves many hours spent in the kitchen. Just mix cheese, heat it up, season it, put it on the table with the accompaniments and dinner is ready.

Cheese fondue can be prepared in many ways, each region in Switzerland has its own recipe. Depending on the combination of cheeses used, each fondue has a different flavor. For me, the most delicious fondue is a combination of three cheeses: Gruyere,  Ementaler and Appenzeller.

Ingredients

FONDUE

250g of Gruyere cheese

200 g of Emmental cheese

150 g of Appenzeller cheese

200 ml dry white wine

pinch of nutmeg

white pepper

20 ml Kirschu (Kirschwasser, strong white cherry alcohol, may be replaced or omitted)

1 garlic clove

EXTRAS

baguette, ciabatta or bread

grapes

dry white wine

Execution

Cheese is cut into cubes or grated on a coarse grater. In a saucepan, heat the wine and gradually melt the cheeses in it. Season with nutmeg and white pepper. When the mass is smooth and uniform, pour Kirch, mix and turn off the burner.

Peel the garlic, cut it in half and rub it thoroughly fondue dish. We pour hot cheeses and put it on the table. If you have a fondue set with a heater, it is worth using it, because the cheese hardens quickly.

What does fondue serve with? With bread, baguette, ciabatta, boiled potatoes or other vegetables, as well as with fruit (grapes, apples, pears). I recommend the recipe for homemade rustic ciabatta.

A very important addition is, of course, white wine, which we add to the dish, as well as serve it to the finished dish. This time my choice is Chilean dry white wine  Gewürztraminer Cono Sur. Wine with a green-yellow color, rich and full flavor and intense aroma of rose petals and lychee fruit. It perfectly complements the taste of creamy cheeses and delicate dishes.

Enjoy!

This entry was created in cooperation with TIM

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