Cheese Fondue Recipe
I live by this quote - If more of us valued food and cheer and song above hoarded gold, it would be a merrier world - and have to say that this recipe for European Cheese Fondue is the one that I value the most. The primary ingredient in Cheese Fondue is always Cheese. There is not a single month when I don't serve this yummy Main Dish! If there is one European dish that is unanimously regarded as the best in flavor, it is this Cheese Fondue. I am sure both of us will be in agreement that this Cheese Fondue is very delectable.
Ingredients
1 clove garlic, cut in half
2 cups light dry white wine (such as Riesling, Chablis, or Traminer)
1/2 pound imported Swiss cheese (Emmental), shredded
1/2 pound imported Swiss or Danish Gruyere (Samsoe), shredded
1 tablespoon cornstarch
1 teaspoon dry mustard (optional)
3 tablespoons kirsch, brandy, or light white rum (optional)
Freshly ground nutmeg and pepper, to taste
1 small loaf French bread, cut in 1-inch cubes with some crust on each
Directions
Rub fondue pot with garlic.
Add wine, and heat slowly until bubbles form and slowly rise to the surface.
Combine the cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time; stir slowly and continuously until blended into a smooth sauce.
It should bubble very slowly; if it gets too hot, cheese will separate.
Stir in kirsch a tablespoon at a time, and again bring to a slow boil.
Sprinkle with nutmeg and pepper, to taste.
Take to the table with the bread cubes, and adjust heat so fondue keeps bubbling slowly.
If fondue gets too thick, thin with heated wine.
Add wine, and heat slowly until bubbles form and slowly rise to the surface.
Combine the cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time; stir slowly and continuously until blended into a smooth sauce.
It should bubble very slowly; if it gets too hot, cheese will separate.
Stir in kirsch a tablespoon at a time, and again bring to a slow boil.
Sprinkle with nutmeg and pepper, to taste.
Take to the table with the bread cubes, and adjust heat so fondue keeps bubbling slowly.
If fondue gets too thick, thin with heated wine.
