The 125 Best Fondue Recipes/Ilana Simon 2001

Classic Swiss Cheese Fondue
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8oz/250g Emmentaler cheese, grated 8oz/250g Gruyere cheese, grated 1 clove garlic, halved
1 cup/250ml dry white wine 1 tbsp/15ml fresh lemon juice 3 tbsp/45ml kirsch (dry cherry schnapps)
1 tbsp/15ml cornstarch 1/8 tsp/0.5ml freshly ground white pepper 1/8 tsp/0.5ml ground nutmeg



1 In a bowl combine Emmentaler and Gruyere; mix well. Set aside.
2 Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine and lemon juice; bring to a simmer over medium heat. Reduce heat to medium-low.
3 Add cheese mixture in small amounts to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted.
4 In a small bowl, whisk together kirsch and cornstarch until smooth; stir into melted cheese. Season with white pepper and nutmeg, stirring until smooth. Transfer to fondue pot and serve immediately.
5 TIP: Grated fresh nutmeg makes a big difference in flavor. Look for whole nutmeg in specialty food stores and grated it finely. Once in the fondue pot, stir cheese occasionally in a figure-eight motion to prevent scorching.
6 TRADITIONAL ACCOMPANIMENTS: Crusty cubes of French or Italian bread.

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