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Garlic Flavored Cheese Fondue

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<p><a href="http://www.flickr.com/photos/pcerqueira/5402321948/">Image Credit</a></p>
Ingredients
  Garlic 1 Clove (5 gm), cut in half
  Dry white wine 2 Cup (32 tbs) (Such As Riesling, Chablis, Or Traminer)
  Imported swiss cheese 1⁄2 Pound, shredded (Emmental)
  Imported swiss cheese/Danish gruyere cheese 1⁄2 Pound, shredded
  Cornstarch 1 Tablespoon
  Dry mustard 1 Teaspoon
  Kirsch/Brandy / light white rum 3 Tablespoon
  Freshly ground nutmeg To Taste
  Freshly ground pepper To Taste
  French bread loaf 1 Small, cut in 1-inch cubes with some crust on each
Directions

Rub fondue pot with garlic.
Add wine, and heat slowly until bubbles form and slowly rise to the surface.
Combine the cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time; stir slowly and continuously until blended into a smooth sauce.
It should bubble very slowly; if it gets too hot, cheese will separate.
Stir in kirsch a tablespoon at a time, and again bring to a slow boil.
Sprinkle with nutmeg and pepper, to taste.
Take to the table with the bread cubes, and adjust heat so fondue keeps bubbling slowly.
If fondue gets too thick, thin with heated wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Cheese

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