How to make a cheese fondue at home (recipe tutorial)
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... Today it's all about cheese. We learn how to make a delicious cheese fondue at home using 3 types of cheese, crisp white wine and of course French bread. SUBSCRIBE► bit.ly/2Of3oJD GET THE FONDUE SET: amzn.to/2Im7Dh4 #frenchcookingacademy
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INGREDIENTS:
Cheese fondue for 4 to 6 people (depending on how hungry you are):
200 grams beaufort cheese
en.wikipedia.org/wiki/Beaufor...
200 grams comte cheese
en.wikipedia.org/wiki/Comt%C3...
200 grams gruyere cheese
en.wikipedia.org/wiki/Gruy%C3...
1 garlic clove
optional a dash of marc de bourgogne
1 pinch of cayenne pepper
1 pinch of white pepper
300 ml of dry white wine.
wine recommendation i found for the cheese fondue:
Savoie wine:
Roussette de Savoie - cépage altesse
cépage Mondeuse blanche
Apremont, Chignin (cépage jacquère)
Chignin Bergeron (cépage roussane)
Vin de pays d'Allobrogie - cépage altesse, ou jacquère, voire mondeuse blanche
Alternatives:
Rhône - St Joseph blanc (cépages marsanne & roussane)
Jura- Côtes du Jura, Arbois blanc (cépage chardonnay dominant & savagnin)
Sud Bourgogne - Mâcon & Pouilly Fuissé, Montagny
Beaujolais - Beaujolais blanc
Alsace - Grand cru cépage riesling ou pinot gris
Vin de Moselle blanc
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Missing various things here: pepper ! You can even add nutmeg. And of course in Switzerland we add the wine at the beginning and if the fondue is too fluid you add a bit of corn starch diluted in a bit of wine
The bread should not be fresh but from the day before so that it keeps its shape. If your piece of bread falls into the fondue you pay the next bottle of wine 😜 you keep the fondue on a table stove to allways keep it warm. At the end you let the remaining cheese cook to form a crust called “la religieuse “ which is distributed amongst the guests.
If you do not eat all the fondue you can make cheese crusts by spreading it on bread and put them under the broiler. Serve with cornichons. Makes a nice supper on cold winter days.
We also use a little kirsch liquor with the corn starch. I personally love pear brandy as well.
Oh yes Kirsch liqeur 🤗 Actually we use little cups filled with Kirsch and dip our bread piece in it before digging it in the fondue. Of course not with every bite, would finish the evening under the table lol
@@vivianepilou2211 My reaction to Kirsch is dancing on the table; typically knocking over fondue in the process...
@@vivianepilou2211 Dipping the bread in the Kirsch then cheese sounds wonderful! I'll have to try that next time.
Missing? Youre talking about the Swiss way. Stephane shows us the French way.
as a "savoyard" (someone living in Savoie region of France) I validate this video :-)
I totally just gained 10kg simply watching that. Incroyable!
Anyone else is torturing themselves by watching this while hungry??
OMG YES!
Yes, and we will do a swiss cheese fondue right away now!
Lmfao same
Yes lol
The ultimate easiest recipe I learned in Switzerland is just throw the grated cheese (~600 gramms) into the Caquelon rubbed with garlic, add half a bottle of wine, two tablespoon of corn starch and melt it. Just before serving add a little bit of "Kirsch" (cherry schnapps). Works every time! ;)
I miss cheese fondue so much! My great aunt and uncle are Swiss and sometimes invited me over for fondue. I loved it. They always put quite a lot of garlic cloves in the fondue and it was always a treat to get one of those cheesy garlic cloves with your bread. My great aunt wasn't frugal with the Kirsch so I was a bit tipsy after having a lot of fondue.
I’m Swiss in Australia, I love my cheese fondue What’s stopping you from making it? Just make some 😀 🧀
Actually,
In the last century I used to grind the cheese for fondu like It is done usually, Till I found out in this Millennium that It is better to cut the cheese in cubes, Just As You did!
The cheese dries out fast when ground down, Cutting in cubes is faster and the cheese keeps It’s oils and aroma much longer. It is best to cut (Or Grind) the cheese just before You are melting It.
Btw, Lovely Video! I cherish the warm memories of Enjoying the ‘feel-good’ Fondu family dish in Swiss and in the French Jura....
It's been 20 years since I made Fondue for my friends. I added way to much wine. There were 30 of us. The Fondue was to thin, I was embarrassed. You have inspired me to try again. Thank you, Chef!
Chef ??? shit one not chef !
I only have 4 friends😪
If they are your friends you wouldn’t be embarrassed! Try again! :)
The best fondue recipe by far was the one done by Andre Pernet, the head chef in the Swiss Center (now gone) in London in the 80s.
There are many excellent recipes out there but his was the pinnacle.
LOOK AT THE STRINGS OF CHEESE!!! I cannot unsee such beauty!
You read my mind. As fall brings colder weather, I remembered fondue and was looking up recipes. Merci beaucoup!
Ohh...I'm so doing this immediately!!
Oh yeah! Looking forward to trying this!!
Beautiful blue cabinets!
I love Fondue - Gruyere cheese is my favourite. Living in Australia it is difficult (& expensive) to find & purchase many French cheeses here. I use Dutch Gouda in my Fondue as one of the cheese ingredients (affordable & nutty, sweet, stringy). I love a glass of Grand Marnier on the side too. Apart from bread & meats I also like to cut up raw veggies to dip like mushrooms, cucumber, grapes & crunchy batons of other varieties.
Fondue is so much more impressive than just a cheese platter. You inspired me to whip one up for the weekend. Thank you 🥂🧀
Great video, love the new studio.
This proves that a serious fondue is so much more than just a bowl of melted cheddar 😜
It looks delicious, making my mouth is water 😋🧀🇫🇷
Forget the bread - give me a spoon! Yum!
I just picked up a fondue set ( my first one even though I am a child of the '70's) while out thrift shopping and here you are, tempting a gal. Guess who has to make fondue on the weekend?
great plan cheese fondue is delicious 😋😋
I love the new kitchen.
Thanks for this viddy. I LOVE Fondue! It reminds me of the nearly month I spent in Geneva. I was doing Fondue at least once a week because I couldn't get enough (and the Grappa digestif was a perfect way to put a cap on the meal). At home I like to mix in some dense vegetables like potato, jicama, and radishes - I know: I'm a heathen. But it's nice to have different flavors underneath the cheese. I use Emmentaler instead of the Beaufort because: 1, I love Emmentaler; and 2, I love the extra bite. I also add lardons to the mix of bread and vegetables because it's *so* tasty!
Impecable! Big thanks from Bulgaria!
Delicious! It is cold and dark and wet here in the UK, we have just heard that we go into another coronavirus lockdown. There is not much else to do than make love and eat cheese - we are about to have our first fondue of the season. Such a simple and satisfying thing, thank you for the tips on achieving the right cheese to liquid consistency.
Hi Stéphane - as you mention, the age of the cheeses is very important to the final result. Maybe next time you do a cheese video you can recommend ages for the different cheeses? :)
Beautiful kitchen and delicious cheese makes you giddy! Looks so tasty
Looks soooo good!
Amazing... Let"s try this evening....
This is serious y’all, so good
Okay, you are back and teaching. Love your content man. Missed ya.
brilliant simplicity!
Wonderful presentation..can't wait to try it..
I could die for this..
A swiss living in turkey
Halloumi just doesn’t work in a fondue does it?
I looooooooooove cheese.... Oooh! Thanks Stephan. Cheers!😋👩🏽🍳🍷♥️
Great video this week. I've never made a cheese fondue. I'll definitely be trying it this weekend. I'm hoping I can find all these cheeses here in Canada! I love the idea of using cast iron pots. I don't have a fondue set. I'm looking forward to trying this recipe!
I made some fondue last year and did not have the correct wine so I used Picpoul de Pinet...it was out of this world good!
I’m trying this today thank you...
I came in the very beginning... I like it better than ever!! Good job and merci!!!
Congrats!!! You've been working hard and you deserve it!
that was so good 😋😋😋
I like your personality and accent.. I really enjoy watching you videos
Hi Stephan!
I cannot believe I just sat down to find your new fondue video! We JUST had fondue for dinner tonight, but unfortunately it was store bought here in North Carolina. NOT the same as it is in Switzerland or France, but we needed a "fondue fix" so we bought it for dinner tonight! Thank you for showing me the proper French way to make it, next time, it'll be from scratch! YUM! Thanks for all your wonderful videos, I've tried many and have been mostly successful! You are THE BEST! Merci
@Jelened11 We were told by some swiss guys to use only cheese from raw milk, not pasteurized one. But as far as I know, in the US only pasteurized milk is allowed to make cheese. So there must be a difference...
Your cooking is fabulous I like
I'll sign up now!
Having trouble with the newsletter sign up. This looks so good. My mother made fondue a lot!
My mouth is watering!! I Love Cheese! Merci Stephan for this recipe, Yum~~
Damn that looks fabulous!
I remember back in the early 80s Fondue was really popular and you would see it everywhere.
I am speechless!
Awesome, have you ever tried using Kirsch as well as wine? I love your cheese selection by the way!
What cheesy goodness! Cheers!
🙂👨🏻🍳👍
Great. !!!!!
Ohhh yummmmm.
Fondue is one of my favorite foods. Today I did not have any white wine so I made it with red. The color of the cheese was purple and off-putting, but it still tasted delicious!
Thanks. Haven't had this since the 1970s. Worth a retry. Too bad it's near impossible to find Beaufort cheese in America--it's one of my favorites.
I am going to make this with pasta with fresh tomatoes. Wine and cheese sounds super good with pasta. I need to move back to Hollywood to shop the Chalet Gourmet for cheese. I don't like the smog in Hollywood but it's a cool place still.
super bien fait. Ça me rappelle de ma jeunesse en Provence... les fondues et les croques-monsieurs. Peut-être tu feras un video pour les croques-monsieurs?
I made a fondue last night using Gruyere and Emanthaler, but I should have incorporated Comte into it as well. Will do next time
I have never met a cheese I do not like. I love fondue. This was a popular Saturday night event in the '70's.
it’s crazy how we forget this simple rituals 🙂🙂👨🏻🍳
Back in Lyon ❣️
I just found your channel and I’m already in love with it! Can’t wait to keep watching
Thanks and welcome 🙂👨🏻🍳
Here's my feedback as a valaisan (from the border to Haute Savoie): Usually there should also be some cornstarch or flour added to the cheese to help the texture and prevent the fat splitting.
Just put in all the cheese at the beginning, doing it in batches is a waste of time.
Eating it with ham is rather strange, I'd save that for the apéro.
French savoyard cheeses are good, but Swiss cheeses are even better for fondue, and the best wine for this dish is a chasselas from Vaud or Valais (in my opinion).
I use nutmeg instead of the pepper, but I totally agree with your choice of cheeses & wine (Apremont). The bread is as important as the cheese. I gently dry/toast the bread cubes in the oven. I finally found Beaufort in the US, but it was nearly 50€/Kg, so I'll probably do 2-cheese fondue this winter. Great video!
that was so good you heed to do it and let me know how it went 😋😋😋👨🏻🍳👍
Take at least 0,2 of Beaufort, it's worth it. It's a very flavourful cheese.
Makes my mouth crinkle with cheese anticipation
Didier here Swiss in Australia. Similar to my recipe, slightly different cheeses. The traditional cheeses in Australia are too expensive so we use use Coon instead of gruyere (which is my fav cheese but it’s too expensive for a big family fondue at $55 kg). Coon is much better than other cheddars we have found. For the softer nutty cheese instead of vacherin we use Jarlsberg. You can find vacherin but it was around $70 kg which is crazy. We use around 100 ml of wine per person but use corn flour to thicken it and a shooter glass of kirsch per pot brings it together. I was curious to see how you used a cast iron without a flame underneath it. I find just a slight temp dropping and it becomes cluggy, did this happen at all? I make it in large pots for a family so lot more cheese and dinner takes an hour. Cluggy cheese fondue is not good for your stomach, I’ve made the odd mistake and learnt from it.
Hey Stephane, how would you recommend re-heating fondue? Simmer and whisk? Is it even possible?
Honestly the fondue is best eaten straight away. re heating does not really work well
Stephan,
I tried to do it yesterday and used 2 of the cheeses you recommend, mozzarella, Gouda and havarti. But it would not melt. Eventually clamped up. I though I didn’t give enough heat. I used an earthware pot on the 2 and 3 setting out of 5. I even put it in the oven at 300-350F to give it an uniform heat. But didn’t help, on the contrary, it start separate. Probably I heat it up to much. Now I have a big lump of cheese with some very little melted sauce.
What did I do wrong?
There're some other cheeses that are better: emmental, vacherin, brie, appenzeller, comte. I wouldn't use mozzarella for fondue. There's an Italian cheese called fontina that can also be used for fondue. For me the gruyere ist the best. I make it with half gruyere and half vacherin.
i like when he taste the cheeze he be like mmmm ,its cute
“FONDUE FOR TWO”
Anyone else get that reference? No, just me? ok :(
Literally why I came here
TheJetto200 thank the lord there’s another gleek here🥇
Only use half of each ingredient.
yessss
Hallo ... Can I use or add Tomme de Savoie in that ? coz no gruyere :-P
Is it ok to do in a double boiler instead?
I think I'm going to try this recipe but add crab meet to the fondue then put it in a pull apart bread bowl or several small bread bowls to serve several people. I cant find this anywhere on youtube so I'll just have to peice it together myself.
Can we make it without white wine? What can I replace the white wine?
Bonjour, j aime en general beaucoup vos videos, en temps que suisse vivant en australie, ca fait du bien. evidement il ya un "mais" , en fait y en a deux. 1 c est des fourchettes a fondue bourguignone, 2 pas de poivre ? , et puis allez, trois, en suisse, on aime bien mettre au moins un fromage moux, genre vacherin, en savoie, je ne peux jamais m empecher de mettre un bout de tomme dans ma fondue. bonne continuation. J ai beaucoup apprecie la video des madeleines ! un autre truc pour la fondue, rapez le au lieu des cubes, c est bien plus facile.
Is there any way to save the cheese if you have leftovers or is it a one-time serve thing?
one-time. you can't keep it for the next day
Beleive me you won’t have any left for the next day !
If a small enough amount, consider leaving it on the bottom and letting it cook into a crusty cheese that's absolutely delicious. Unfortunately, you do have to share this cheese crust with your dinner guests :)
Can i add gratted nutmeg?
If I cannot go to Savoie, I will bring Savoie to me. White Savoie is difficult to source in Netherlands, though, so I settled for a Grüner Veltliner from Austria instead, my apologies for the blasphemy. And I thought of adding a little truffle.. Tip from your uncle Larry.
Droooling...
mmmmeeee.
I´m under age, so I can´t drink or have wine, are there substitutes, bc it looks TOO GOOD!
Apple cider , not apple juice
I really want to try it but cheese in my country is so expensive 😫 😩
I'm about to try this with my small slow-cooker. It should be nice & gentle, need a little less attention and of course...keep it warm!! (We'll see if I'm clever or not!)
STOP PRESS: ...OR...Cook it out in my Dutch oven and transfer it to my slow cooker just to keep it warm for service.
let us know how you go
I made just 1/4 recipe for my own lunch first. That was barely enough to cover the bottom of my Dutch or even my smallest thick based stainless pot. I got an acceptable result, not enough to transfer to my smallest 1L crockpot. Quite stringy, but not as smoothly stringy as in your vid. Maybe cos I could not find Beaufort cheese in Hornsby/Sydders and though my substitute was a rich and a 1st rate Euro cheese, it was maybe too crumbly/drier so didn't pull it's weight in the stretching department. (I forgot to take note of it's name..damn delicious though).
Did the first cheese split a bit
Yeah, the newsletter sign up won't accept my email. Looks soooo filling and delish
let me check that for you
Hi Kat you need to enter your email and a first name for the registration to be valid. did you do that. if else fail send me an email via the contact form on my website www.thefrenchcookingacademy.com/
@@FrenchCookingAcademy merci , l autopopulated those field but the site didnt like that so l typed details in manually and voila all done :)
KIRSCH is absolutely for FONDUE...
I just want a man who sings and makes fondue 🫕
No kirsch?
Why don’t you use a pot of hot water under the cheese pan to melt the cheese? Curious..
"Add a hundred mL of white wine"
People under 22: **cries in no alcohol**
not in Germany. Here you can drink alcohol from the age of 16. Wine, beer, sparkling wines, these drinks with an alcohol content below 13 percent. And from the age 18 everything else.
Kirshwasser, no? That way in the alps...
If you are not by yourself, fork the e.g. bread, twirl & transfer to your plate. Pick up with another fork off the plate & enjoy. No double dipping. So many people eat it off the dipping fork...
I couldn't understand - how do you serve this ?
You don't, you eat it ;). In a fondue pot with a little burner or heat source underneath (a fondue set). It needs to be kept hot, otherwise it gets solid very quickly. There are also electrical fondue sets, which are much easier to use and allow a much better temperature control. There are many varieties, from steel to glazed stone-ware, whatever tickles your fancy. Personally i like the glazed stone-ware, also way easier to clean afterwards.
@@tomsite2901uk Thank you ! It's complicated :)
@@matheya lol, but so yumm
Il manque pas le Kirsch?
Kinda missing the Kirsch though
how are you taking hold of the pot with your bare hands ???
yes it’s not that hot 🙂👨🏻🍳
awesome $1000 fondue at home
On you forgot corn starch or my favorite potato starch.!! See below also.!!
name: french cooking academy... do fondue...
*stare in swiss*
Où est l'eau-de-vie de cerise?!
Oublie pas la maïzena pour la rendre plus légère !
Hu easier than I tho it would be
My recipe calls for kirsh
All fine but where is the kirsch? pepper?
Do a video in French.
There you go th-cam.com/video/sygwBVvQEVY/w-d-xo.html