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Classic Swiss Fondue

Southern.Crockpot's picture
Ingredients
  Garlic 1 Clove (5 gm), cut in half
  Light dry white wine 2 Cup (32 tbs) (Such As Riesling, Chablis, Or Traminer)
  Emmenthaler swiss cheese 1⁄2 Pound, shredded or diced (Imported Variety)
  Swiss gruyere/Danish samsoe 1⁄2 Pound, shredded or diced
  Cornstarch 1 Tablespoon
  Dry mustard 1 Teaspoon
  Kirsch 3 Tablespoon
  Freshly ground nutmeg To Taste
  Freshly ground pepper To Taste
  French bread loaf 1 Small, cut in bite-size cubes and with some crust on each
Directions

Rub sides and bottom of fondue pot with garlic.
Add wine; place over high heat until bubbles form and rise to surface.
Reduce heat to simmering.
In a bowl, combine cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time, to simmering wine; stir slowly and continuously until cheese is blended into a smooth sauceā€”it should bubble very slowly.
Stir in kirsch, a tablespoon at a time, and again bring to a simmer. (If heat gets too high at any time, fondue may separate.)
Sprinkle with nutmeg and pepper to taste.
Take to table, along with bread cubes, and adjust heat so fondue keeps bubbling slowly.
With fondue forks, guests swirl bread cubes through cheese in a figure-8 pattern.

Recipe Summary

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

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