Classic Swiss Cheese Fondue

Recipe Ingredients

1

Garlic clove - cut in half 2

Recipe Instructions

or Chablis 1 lb Emmenthaler or Gruyere, or a F mix, finely cut not grated 3 tbs Corn starch 3 tbs Kirsh or brandy Salt Black pepper 1 pn Nutmeg 2 Loaves crusty French or Italian bread (baguettes) Rub an earthenware casserole or chafing dish or fondue pot with cut garlic.

Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump).

When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine.

If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, Neufchatel wine or beer.

Source:
Prodigy Food and Wine Board

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