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Classic Cheese Fondue

shantihhh's picture
Fondue is a fun meal whether for an intimate romantic meal for two or for a party. Classic Cheese Fondue is wonderful. It is important to use a good crusty bread that will hold up on the ork and swirling in the cheese. Please use good cheese like imported from Switzerland real Gruyeye and Emnenthaler . Serve with the same dry white wine.
Ingredients
  Shredded cheese 1⁄2 Pound
  Gruyere cheese 1⁄2 Pound, shredded
  Garlic 1 Clove (5 gm)
  Dry white wine 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Kirsch 3 Tablespoon
  Pepper white 1⁄4 Teaspoon
  Nutmeg 1 Pinch, freshly grated
Directions

Rub the inside of the fondue pot with the garlic clove
Heat up the White Wine - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine

To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Optional - Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Blending
Ingredient: 
Cheese
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
This warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten. Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple to prepare meal utilized ingredients that were found in most average homes.

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3 Comments

Snigdha's picture
Cheese Fondue..Yummy!!! For dippers I like bread and sometime asparagus too!!!. What is Kirsch?
shantihhh's picture
Kirsch or Kirschwasser is a clear cherry liquer from Germany, Austria, France, and Switzerland. It is commonly used in fondue but also in some desserts. Other clear fruit waters are made of pears, apples, and are called as eaux de vie ("waters of life"), and are quite popular in Europe. These ruit brandies are ometimes sipped after dinner or used in various recipes. Slivovitz is a strong plum brandy that is popular in Serbia. It takes 150 pounds of plums to distill one bottle of Slivovitz. It is even taken at breakfast! Another one is Rakia in Greece. Shanti/Mary-Anne
Cheese India's picture
I loved it! Cool dipping sauce.