Traditional Fondue Recipe - Cooking Index
Traditional Fondue Recipe - Cooking Index
| 1 1/2 cups | 355ml | Grated Gruyere |
| 1 1/2 cups | 355ml | Grated Emmental |
| 1/2 cup | 118ml | Grated Appenzeller |
| 2 tablespoons | 30ml | Cornstarch or all-purpose flour - - (to 3 tbspns) |
| 1 | Garlic clove - halved | |
| 1 cup | 237ml | Dry white wine: preferably Swiss Fendant, |
| Neuchatel or Dezaley (Chablis or Riesling | ||
| Also may be used) | ||
| 1 teaspoon | 5ml | Fresh lemon juice |
| Splash of kirsch | ||
| Freshly ground black pepper | ||
| 1 | Ground nutmeg | |
| Crusty bread - cut large cubes |
In a medium bowl, combine Gruyere, Emmental and Appenzeller; toss with cornstarch. Rub the inside of a fondue pot with the garlic halves; discard garlic. Add wine; heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture. Stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue to stir until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.
Remove pot from heat; place over an alcohol safety burner set on a table. Adjust burner flame so that the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.
Yield: 4 servings.
Source:
St. Louis Post-Dispatch - 12-14-1998 - From Cheese Primer by Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of cheese, a labor of love that took him eight years to write.
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