Ingredients with Measurements:
- 1 pound Graukäse cheese, grated
- 1 pound Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, mix the grated Graukäse and Emmental cheese with cornstarch until well combined.
2. Rub the inside of the fondue pot with the garlic clove.
3. Pour the white wine into the fondue pot and heat over medium heat until simmering.
4. Add the lemon juice and Dijon mustard to the wine and stir to combine.
5. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
6. Season with salt and pepper to taste.
7. Keep the fondue warm over low heat.
8. Serve with fondue forks for dipping bread, vegetables, or meats into the cheese.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 29g
Saturated fat: 18g
Cholesterol: 95mg
Sodium: 600mg
Total carbohydrates: 6g
Dietary fiber: 0g
Sugars: 1g
Protein: 24g
Substitutions for ingredients:
- Instead of Graukäse, you can use another type of strong-flavored cheese such as Gruyere or Appenzeller.
- Instead of Emmental cheese, you can use another type of mild-flavored cheese such as Swiss or Cheddar.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add chopped herbs such as parsley or chives to the fondue for extra flavor.
- Add diced cooked ham or bacon to the fondue for a meaty twist.
- Add diced tomatoes or roasted red peppers to the fondue for a pop of color.
Tips and tricks:
- Make sure to stir the cheese constantly while adding it to the pot to prevent clumping.
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue is too thin, mix a little more cornstarch with some cold water and add it to the pot while stirring.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fondue, place it in a saucepan over low heat and stir until warmed through.
Presentation ideas:
Serve the fondue in the fondue pot on a platter surrounded by bread, vegetables, and meats for dipping.
Garnishes:
Garnish the fondue with chopped herbs such as parsley or chives.
Pairings:
Pair the fondue with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the fondue with crusty bread, steamed vegetables such as broccoli or cauliflower, and sliced meats such as ham or salami.
Troubleshooting advice:
- If the fondue separates or becomes grainy, it may be because it was overheated. Try adding a little more wine or broth to the pot and stirring until smooth.
- If the fondue is too thick, it may be because too much cornstarch was added. Try adding more wine or broth to the pot to thin it out.
Food safety advice:
- Make sure to use clean utensils and surfaces when preparing the fondue.
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
Food history:
Graukäse-Käse-Fondue is a traditional Swiss dish that originated in the Alps. It is typically made with strong-flavored cheeses such as Graukäse and Emmental and is served with bread, vegetables, and meats for dipping.
Flavor profiles:
Graukäse-Käse-Fondue is rich and creamy with a strong cheese flavor. The addition of white wine, lemon juice, and Dijon mustard adds a tangy and slightly acidic note to the fondue.
Serving suggestions:
Serve the fondue as a main course or as an appetizer at a dinner party.
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Region: Swiss