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Swiss Fondue

Western.Chefs's picture
Ingredients
  Garlic 1 Clove (5 gm)
  White wine 375 Milliliter (1 1/2 Cups)
  Emmenthal cheese 1 Pound, grated (350 Gram)
  Gruyere cheese 1 Pound, grated (350 Gram)
  Cornstarch 1 Teaspoon
  Kirsch 3 Tablespoon
  French bread 1 , cut into 1 inch cubes
Directions

Rub an earthenware casserole or cast-iron pan with the garlic.
Pour in the wine and set it over low heat.
As the wine begins to heat, stir in the cheese, a handful at a time.
Continue stirring until all the cheese has been added and the mixture is creamy.
Mix the cornstarch with the Kirsch and add it to the fondue.
Put the casserole over an alcohol burner (with the flame turned down to low) on the dinner table.
Serve with cubes of bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Melted
Interest: 
Holiday
Ingredient: 
Cheese
Servings: 
4

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