Prep 30 mins
Cook 45 mins
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!
- 5 cups processed swiss cheese, grated
- 2 cups water
- 1 cup sauterne white wine (Chablis)
- 1 teaspoon garlic powder
- 1 tablespoon butter
- 1⁄4 teaspoon Accent seasoning
- 1 dash white pepper
- 1 dash nutmeg
- 1⁄2 loaf rye bread, diced
- 1⁄2 loaf French bread, diced
- Bring water, wine, butter, and seasoning to a boil.
- Remove from heat and add cheese, setting the pot into a double boiler.
- Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
- Adjust thickness by adding more wine or cheese.
- Lightly toast bread cubes in the oven.
- Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
This is the original recipe and the best. With regards to the earlier review, water is indeed part of the recipe. The key to this turning out right is making sure that you use PROCESSED Swiss. If you don't, it's a mess. Don't heat it up too fast either, or it will break.
This is the most amazing cheese fondue I have ever tasted. My family used to live in Oregon close to Portland and my mom got ahold of this recipe when I was a child. Since it has been a christmas eve family tradition to have this cheese fondue. If you are wanting to have a fabulous cheese fondue you have found it!
We had a major problem with this recipe. The fondue failed to thicken and never resembled Rheinlander's. We rescued it by thickening it with additional cheese and some cornstarch and water. Afterward we compared it to Horst Mager's book ("My Favorite Recipes Volume 1") and found this to be either an adaptation or a poor imitation. Mager's genuine recipe calls for two cups of wine and no water, among other differences. Made for Spring PAC 2008