Horst Mager's Cheese Fondue

Submitted by p.vande

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 4

ingredients

• Fondue

• 1182.95 ml processed swiss cheese, grated
• 473.18 ml water
• 236.59 ml sauterne white wine (Chablis)
• 4.92 ml garlic powder
• 14.79 ml butter
• 1.23 ml Accent seasoning
• 0.25 ml white pepper
• 0.25 ml nutmeg

• Breads

• 1 loaf rye bread, diced
• 1 loaf French bread, diced

directions

1. Bring water, wine, butter, and seasoning to a boil.
2. Remove from heat and add cheese, setting the pot into a double boiler.
3. Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
4. Adjust thickness by adding more wine or cheese.
5. Lightly toast bread cubes in the oven.
6. Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

Reviews

[jerrywolverton264]

If this is the recipe for the Fondue we had at the restaurant last night then it is pretty good. BUT, HORST MAEGER'S recipe is much better, SORRY! Horst Maeger, was on the local TV show 40 years ago A.M. Northwest. He gave out the recipe and I quickly wrote it down. The seasoning is slightly different. The recipe is much better the what we had last night. Again sorry. Her Dad's recipe is the real deal!! Cheryl W.

 

[Anonymous]

Almost my go to recipe (also from Portland), I leave out the water and make it up with wine (Pinot Grigio) and a little difference in how i do it. Throw everything in a ziplock bag, squeeze the air out and seal, nuke it in a microwave for 30 seconds, take it out an throughly massage the bag - repeat until the bag is just shy of being too hot to handle, massage one more time and empty into mini crockpot. If it's a big party make up several bags to keep the crockpot filled with with fresh fondue. Last thought subsitute a beer for the wine AND you've got really good beer cheese dip

 

[Robin B.]

I really can't wait to make this .... Off to the store I go!!!

 

[MagmaChamber]

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.

 

[myca4213]

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!