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For Easy Cheese Fondue At Home, Break Out The Slow Cooker

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For those among us who know that nibbles make the best meals of all, cheese fondue is a supreme example of snack-for-dinner offerings. With dippers like artisan bread chunks, chopped fruits and vegetables, and an assortment of savory meats, there's something for every taste. In the old days, having cheese fondue was quite an involved, multistep process, with the home gourmand starting the cheese on the stove before transferring it to a fondue pot with a candle or oil burner underneath to keep the cheese warm. Fortunately, things are less complicated in the modern fondue-o-sphere. You can replace both the stovetop and the fondue pot with a slow cooker to get the same effect with a lot less hassle. And part of the reason it works is embedded in a typical fondue recipe.

Most people use a couple of different kinds of cheese, with soft cheeses that melt easily leading the way. Chief among them is Gruyère, which has a slightly nutty flavor that plays well with other cheeses, like a tangy cheddar, smoked Gouda, or sharp Asiago. Among the more underrated melty cheeses is pepper jack. It certainly appeals to the spice lovers among us, though its spiceless cousin jack cheese also works well.

But aside from cheese, fondues usually contain emulsifiers of some sort. Traditionally, people have used white wine or lemon juice. Ingredients like these enhance the dip's flavor and function as binders that keep the oils from separating from the rest of the cheese. The result is a creamy, melty cheese dip that doesn't turn into a blob with pools of oil on top.

Read more: How To Use A Crock-Pot Like A Pro

Variety of cheeses ready for shredding - Gayvoronskaya_Yana/Shutterstock & undefined

Slow cooker cheese fondue cooks on its own without time on the stove top. That means you don't need to transfer it to a fondue pot afterward. You just need to grate the cheeses and put them into the slow cooker with your emulsifiers. As long as you haven't made any of the common mistakes that sabotage your cheese sauce, they should melt until they get to the perfect consistency.

However, this isn't a completely set-it-and-forget-it recipe. Depending on the cheeses you select, you may have to stir the mixture every 15 minutes to half an hour or so to ensure the cheese doesn't scorch or stick to the bottom. And it takes time. Most grated cheeses take about an hour to melt on the slow cooker's high setting. That said, some fondue recipes take as long as three hours to turn into a melted wonderland of gooey umami goodness.

In terms of ideal dippers, it's really whatever you can stack up next to the slow cooker. Flavor-wise, a good rule of thumb here is the same as the golden rule for filling a charcuterie board. It's not enough that all the dippers taste good with your cheese sauce. You also want to make sure you encompass all the parts of your palate: sweet, salty, heat, acid, and fat.

Read the original article on Chowhound.

From Cheese To Chocolate, These Are The Best Fondue Recipes To Make On Valentine's Day

Hot cheese doesn't usually sound super sexy, but on Valentine's Day, it's nothing short of romantic. Fondue is fun and different, and it's surprisingly easy to make: meaning, there's no reason why you can't ring in the romance this year with one of these mouthwatering recipes. While you can't go wrong with the staple cheese dip, there are also countless other fondue recipes that are equally delicious and alluring. From a salted caramel masterpiece that pairs exceptionally well with crisp apples to a hazelnut liqueur creation that's intoxicatingly divine, this curated list of recipes is good enough to make you blush.

Make this Valentine's Day one to remember when you add love to these romantic recipes. Complete with ideas that are easy to make and even easier to eat to recipes that are sure to wow your significant other like never before, there's nothing on this list that won't make your taste buds swoon. Keep reading to see the best fondue recipes, ahead.

Love Cheese? Try This Fondue Recipe

For some of us, cheese makes everything better. Particularly when it's melted and more than a little messy. Which is probably why so many cheese lovers go nuts over fondue.

This recipe for Fondue Savoyarde combines no less than five types of cheese, flavored with a touch of garlic, nutmeg and mustard. The recipe also includes a little kirsch and wine -- and not just for flavor. Believe it or not, wine has been used for ages to stabilize cheese in fondue. As the cheese melts, the wine contributes water and acid to keep the emulsion stable. It also adds a nice tang.

But enough science. Let's get back to that melted cheese.

FONDUE SAVOYARDE

Total time: 40 minutesServes 6 to 8

Note: Fondue cheeses are a matter of personal choice, but in the Savoie, the mix usually includes two Swiss-type cheeses, Gruyere de Comte and the rarer Gruyere de Beaufort, along with the pungent semisoft Morbier. This recipe comes from Laurent Bonjour.

3/4 pound Gruyere de Beaufort3/4 pound Gruyere de Comte3/4 pound Appenzeller3/4 pound Morbier1/4 pound Roquefort, or a little more to taste1 clove garlic, peeled1 1/2 cups Apremont or ChardonnaySaltPepperNutmeg1 tablespoon Dijon mustard1/4 cup kirsch3 baguettes, cut into bite-size pieces1 egg

1. Grate or dice the Gruyere de Beaufort, Gruyere de Comte, Appenzeller, Morbier and Roquefort cheeses and mix them in a bowl.

2. Rub the inside of a fondue pot or heavy pot with the garlic clove. Pour in the wine and bring it to boil over medium heat. Gradually incorporate the cheese mixture, stirring constantly in a figure-eight pattern with a wooden spoon.

3. When the cheese is entirely melted, about 20 to 25 minutes, add salt, pepper and nutmeg to taste. Stir in the mustard and kirsch.

4. To serve, set the fondue pot on the table over a fondue burner and let diners spear pieces of bread with fondue forks and plunge them into the fondue. Stir the fondue frequently (always in a figure-eight pattern) to keep it from separating or sticking to the bottom.

5. When the fondue is nearly finished, clean up the pot by putting in some pieces of bread, adding the egg and stirring with a wooden spoon until the mixture thickens. Let diners pick out the pieces of bread with their fondue forks.

Each of 8 servings: 958 calories; 58 grams fat; 34 grams saturated fat; 212 mg. Cholesterol; 1,351 mg. Sodium.

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