Sophia brings you another tasty dish!
This is how to make Traditional Cheddar and Swiss Cheese Fondue. Perfect for sharing with friends or for that special sweetheart. Truly delicious!
Welcome to Sophia’s Messy Kitchen. Sophia is the vampire in Fateful who loves cooking for her mortal friends. Thank you for watching!!!
(Also, don't forget about this fondue for a romantic Valentine's Day dinner.)
Voice-Over artist in this video is the lovely and delightfully talented Leanne Glentworth.
Traditional Cheddar Swiss Fondue
This is the first item Ethan enjoys as a mortal whilst dining in a restaurant after being cured of the curse.
Fondue:
1 and 1/2 cups (6 ounces) Shredded Aged Sharp Cheddar Cheese
1 and 1/2 cups (6 ounces) Shredded Aged Emmental (Swiss) Cheese
2-3 Tablespoons corn starch
1/2 to 3/4 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried basil
1 clove of fresh garlic, pressed
1 and 1/2 cups (6 ounces) Shredded Aged Sharp Cheddar Cheese
1 and 1/2 cups (6 ounces) Shredded Aged Emmental (Swiss) Cheese
2-3 Tablespoons corn starch
1/2 to 3/4 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried basil
1 clove of fresh garlic, pressed
For dipping:
Apple slices or cubes.
Cubes of French bread, rye bread, or any other bread you may like.
Fresh vegetables such as carrots, broccoli, cauliflower, etc.
Apple slices or cubes.
Cubes of French bread, rye bread, or any other bread you may like.
Fresh vegetables such as carrots, broccoli, cauliflower, etc.
Directions:
Add corn starch to shredded cheese and toss together. Add garlic to sauce pan and heat, but don’t burn. Add 1/2 cup of wine and heat until hot, but not boiling. Stir in lemon juice. Add a handful of cheese at a time to the wine, stirring constantly. Don’t add more cheese until the previous has melted. Don’t boil or burn on the bottom. Stir in basil last. If the cheese is too thick for dipping, stir in more wine to thin to the right consistency as needed. Serve in a fondue pot.
Add corn starch to shredded cheese and toss together. Add garlic to sauce pan and heat, but don’t burn. Add 1/2 cup of wine and heat until hot, but not boiling. Stir in lemon juice. Add a handful of cheese at a time to the wine, stirring constantly. Don’t add more cheese until the previous has melted. Don’t boil or burn on the bottom. Stir in basil last. If the cheese is too thick for dipping, stir in more wine to thin to the right consistency as needed. Serve in a fondue pot.
Note: Well-aged cheese is best for this. Don’t go for the silly supermarket nonsense for this.
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