Cheese Fondue - 1 Recipe - Cooking Index
Cheese Fondue - 1 Recipe - Cooking Index
| 8 oz | 227g | Natural Swiss cheese - diced |
| 8 oz | 227g | Gruyere cheese - diced |
| 2 tablespoons | 30ml | Flour |
| 1 | Garlic - halved | |
| 2 cups | 474ml | Dry white wine |
| 1 tablespoon | 15ml | Lemon juice |
| 3 tablespoons | 45ml | Kirsch |
| French bread - 1" cubes |
Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
Heat over low heat just until bubbles rise to surface (wine must not boil).
Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon.
Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat.
Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.
NOTE: The Swiss cheese should be aged at least 6 months.
Source:
All in Good Taste, HGTV
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