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Cheese Fondue

Western.Chefs's picture
Ingredients
  Aged gruyere cheese 2⁄3 Pound, cut into 1/4 inch cubes (Use Imported Variety)
  Aged emmentaler cheese 1⁄3 Pound, cut into 1/4 inch cubes (Use Imported Variety)
  Flour 3 Tablespoon
  Paprika 1⁄2 Teaspoon
  Nutmeg/Mace 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), peeled and halved
  Riesling wine/Neuchatel / chablis wine 1 3⁄4 Cup (28 tbs)
  Lemon juice 1 Tablespoon
  Kirsch 2 Tablespoon
  Baking soda 1⁄4 Teaspoon
  Day old french bread loaf 1 1⁄2 , cut in 1 1/2 inch cubes (Each Should Have Crust On 1 Side)
Directions

MAKING
1) In a bowl, toss the cheese cubes with the flour, paprika, nutmeg, and pepper.
2) In a 2-quart fondue caquelon or a heavy round flameproof earthenware pot, apply the garlic halves well.
3) Pour in the wine and gently heat until the bottom of the pot is bubbly.
4) Stir in the dredged cheeses with a wooden spoon. Then increase the heat to medium, gradually add the entire cheese, flour, and spices.
5) Stir in the lemon juice, continue to stir for 15-20 minutes, until smooth and little bubby.
6) Lastly, stir in the kirsch and soda, if desired.
7) Set the caquelon over a slightly warmer heat, until the fondue gently bubbles.

SERVING
8) Serve the cheese fondue immediately with the bread cubes and fondue forks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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