Swiss Fondue

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Pre-Notes

To make quicker, prepare cheese fondue in double boiler on the stove, transfer to fondue pot.

Ingredients

1. 1 clove garlic, halved
2. 1 c dry white wine (250ml)
3. 1 t lemon juice
4. 8 oz, (2 cups) grated Gruyere cheese
5. 8 oz, (2 cups) grated Emmental cheese
6. 2 t cornflour (can substitute white flour)
7. 2 T kirsch (kirschwasser)
8. pinch of white pepper
9. pinch of freshly grated nutmeg
10. accompaniments: French bread, rye bread, pan bigio, carrots, cauliflower, celery and green apples

Instructions

1. Rub inside of the fondue pot with cut garlic clove.
2. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low and gradually stir in grated cheeses with a wooden spoon, then continue to heat until cheeses melt, stirring frequently.
3. In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil.
4. Season with pepper and nutmeg.
5. Serve with desired accompaniments.

Picture of Recipe