Traditional Fondue is a glorious Swiss recipe of melted, flavored cheeses, wine, kirsch and spices. Bread cubes for recipes make it a great, fun recipe. Fondue is a superb recipe for entertaining or simple suppers with friends or family.
- 1 1/2 Cups grated Gruyere
- 1 1/2 Cups grated Emmental
- 1/2 Cup grated Appenzeller
- 2 Tablespoons cornstarch or all-purpose flour; (to 3 Tablespoons)
- 1 garlic clove; halved
- 1 Cup dry white wine: preferably Swiss Fendant, Neufchatel or Dezaley (Chablis or Riesling also may be used)
- 1 teaspoon fresh lemon juice
- splash of Kirsch
- freshly ground black pepper
- 1 pinch ground nutmeg
- crusty bread; cut large cubes
- In a medium bowl, combine Gruyere, Emmental and Appenzeller; toss with cornstarch. Rub the inside of a fondue pot with the garlic halves; discard garlic. Add wine; heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture. Stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue to stir until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.
- Remove pot from heat; place over an alcohol safety burner set on a table.
- Adjust burner flame so that the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
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