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Can you give me some good tips how to prepare Fondue without Gruyere/Racclete cheese? Do you know good recipes based on Gouda or other cheeses?

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10 Answers 10

up vote 9 down vote accepted

It's not a true Fondue but I've done something very similar by taking a white sauce base made with 50 / 50 wine and milk. You then melt in lots and lots of cheese and you get something very nice and similar to a fondue. You can pretty much use any reasonably melting cheese you like although a strong cheddar is very nice. For something really interesting add some Mozzerella and slowly melt it down and you get a wonderful stringy finish.

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We made a Zesty Cheddar Fondue from The Melting Pot cookbook "Dip into Something Special". It is wonderful and a nice change of pace.

11 0z shredded Cheddar cheese 3 tbsp all-purpose flour 1 cup beer (light beer recommended) 4 tsp prepared horseradish 2 tsp Worcestershire sauce 4 tsp dry mustard 2 tbsp chopped cooked bacon 2 tsp freshly ground pepper 1 tbsp chopped scallions

serves 4-6

Tos the cheese with the flour in a bowl. Head fondue pot to medium, add beer. Press the liquid from the horseradish. Stir the horseradish, worcestershire sauce and mustard into the beer using a fork. cook for 30 seconds stirring constantly. Add 1/2 the cheese and cook until melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in bacon and pepper. Garnish with the scallions.

Serve with bread, vegetables.

We LOVED this recipe!

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Vacherin, Comté or Emmental,

I wouldn't go for Gouda, it's not cheese from the fondue regions. But it's maybe worth an experiment ;)

Don't forget you can mix cheeses, 1/2 Gruyere and 1/2 Emmental for example,

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+1 In Switzerland we have death penalty on putting Gouda, Cheddar an the likes in a fondue! –  Vinz Jul 23 '10 at 12:27
    
Gouda gives a creamy flavour to Fondue. Don't be dogmatic. :-) –  nalply Jul 24 '10 at 15:20
    
I've had good fondue with gouda and/or cheddar. Gouda is more an 'additive' than a fondue base, though (imho). –  Tobias Op Den Brouw Jul 24 '10 at 18:55

In New Zealand we made fondue moitié-moitié with mild white Cheddar and Gouda. Very creamy. I think you can make fondue with almost any meltable pure and good cheese, if the original ingredients are unobtainable. More important is the dry wine, a little starch, garlic and pepper. A shot of a good hard liquor also adds flavor. Kirsch (cherry schnapps) is best, but good whisky or cognac also works.

If the wine is not dry enough, give a spoon of lemon juice or even vinegar (!). The acid helps the blending. If the cheese separates, dissolve a tea-spoon starch in the liquor and reheat carefully stirring continuously.

Gouda and Cheddar also work for Raclette.

Edit: New Zealand fondue moitié-moitié:

  • 2 garlic cloves
  • 1/2 cup dry wine
  • 1 spoon cornstarch
  • 1 squirt lemon juice
  • 1 cup shredded white cheddar (mild or sharp)
  • 1 cup shredded gouda
  • liquor (kirsch is best)
  • pepper

Take a caquelon (if you don't have a caquelon use an enameled pot), and rub it out with the peeled garlic cloves, then chop finely and put in the pot. Stir cornstarch with the dry wine and add the mixture. Add lemon juice and cheese and put on medium heat. Stir the mixture continuously for 10 to 15 minutes. If the wine and cheese don't mix well, pour liquor in a jigger and add an additional spoon of starch, mix and add. If the mixture is too thin, add more cheese. Cheddar and Gouda should melt in a good-natured way, so do not worry too much. The fondue should get the consistency of a very thick soup. Spike a bit of bread on a fork and dunk it in the fondue. If the fondue wraps the bread in a good way, then fine! Pepper and serve with diced bread. Everybody spikes a dice and dunk and stir (!) and eat. Keep the pot hot with a table stove (just candles are not hot enough). Drink white wine, kirsch or tea with the fondue. As a dessert serve fruit salad: cheese is digested best with fruits.

NB: we are Swiss and not dogmatic at all! :-)

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Two more tips for good fondue's I've made without gruyere:

  1. Spicy fondue with ginger
  2. Blue cheese fondue (generally made a but softer with mascarpone) & white wine. Excellent for dipping dark brown bread and grapes.
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Try fontina and truffles for an Italian Alpine fondue.

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2/3 Brick, 1/3 Emmental. Add a pinch of fresh parmesan for more taste.

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The classic fondue mix is the Moitié-Moitié ("Half-Half") containing half Gruyère and half Vacherin. Here you can find the recipe.

Why do you want to go without Gruyère? It's THE best cheese of the whole world!

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Really. I tried Gruyère on pizza the other day and didn't like it. It has to smokey of a taste. So far simple mozzarella if my favorite. Its a classic. –  Kyra Jul 23 '10 at 15:47
1  
Okay, on my pizza I prefer mozzarella too... I guess this wasn't really an Italian pizzeria? ;) –  Vinz Jul 23 '10 at 16:00
1  
Absolutely true ! I've recognized a true swiss ! –  Kami Jul 28 '10 at 23:48

Fairly standard fonduta recipe: dice fontina and just cover with milk, leave to sit for a few hours. In a double boiler melt butter, add the cheese and the milk. Combine flour and egg yolks and then whisk this into the cheese and milk. Continue whisking until the cheese is melted and the sauce is smooth and shiny. Season with black pepper. Take off the heat before the cheese goes stringy. Serve in hot bowls and as @Treblekicker suggested, add slivers of white truffles if you have them.

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You can also take the standard Swiss fondue recipe moitié-moitié and use all Emmental instead of 1/2 Gruyere and 1/2 Emmental. This came in handy when looking for a way to make fondue for a person who needs to avoid all dairy products from cow and goat milk. In Switzerland, I was lucky enough to find sheep Emmental. I'm not Swiss but I was happy with the result :)

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