Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, cheese fondue (andres's recipe). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cheese fondue (Andres's recipe) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Cheese fondue (Andres's recipe) is something that I’ve loved my whole life.

Swiss Cheese Fondue Recipe - made with two types of cheese. Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses. We made this cheese fondue recipe tonight for Christmas Eve following the ingredients to the letter. Fondue is a fun and informal way to gather friends and family together.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have cheese fondue (andres's recipe) using 18 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Cheese fondue (Andres's recipe):

1. Make ready 700 gr Gruyere
2. Take 350 gr Emmental
3. Get 350 gr Appenzel
4. Make ready 100 gr Gorgonzola
5. Make ready 1 clove garlic
6. Get 1 glass white wine
7. Make ready 1 slosh coñac (or sake!!)
8. Get 1 pinch curry or nutmeg
9. Make ready Dipping ingredients….
10. Get Fresh pineapple chunks
11. Prepare Apple chunks
12. Take Pickled onions
13. Prepare Small gherkins
14. Take Cherry tomatoes
15. Make ready Lychees
16. Take Bread from the day before
17. Get Blanched carrots and asparagus
18. Take Tiny potatoes

Cheese Fondue - all you need is garlic, wine, cornstarch, and cheese! So versatile and perfect for the holidays. This easy cheese fondue recipe uses time-saving shortcuts like shredded Swiss cheese and ready-to-eat Alfredo pasta sauce. Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.

Instructions to make Cheese fondue (Andres's recipe):

1. Get the cheeses together and start grating…. and grating…. and grating… and (have a sip of wine) grate some more…..
2. When the cheese is ready and your arm is really aching - you're ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished.
3. Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later.
4. Prepare the dipping ingredients.
5. Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring
6. Stir, stir and stir
7. Stir some more, and when the cheese starts to melt add the gorgonzola
8. Start stirring making large 8 shapes with the spoon
9. Keep stirring eights and the mixture will get thicker. The oil on the top is normal - it's the fat that solid cheese has us happily oblivious to…
10. Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon
11. When you have a smooth consistency, the fondue is ready to go on to its little burner.
12. Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match.
13. Put the fondue on the burner
14. Start dipping…
15. And dipping…..
16. Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much).
17. Keep dipping and enjoy :-)

This easy cheese fondue recipe uses time-saving shortcuts like shredded Swiss cheese and ready-to-eat Alfredo pasta sauce. Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard. Add the wine and heat to boiling. Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples. Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points.

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