Classic Swiss Fondue Recipe
Ingredients
| Garlic | 1 Clove (5gm), cut in half | |
| Dry white wine | 2 Cup (16 tbs) | |
| Swiss Cheese | 1/2 pound, shredded | |
| 1/2 pound Swiss Gruyere or Danish Samsoe, shredded or diced | ||
| Cornstarch | 1 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Kirsch | 3 Tablespoon | |
| Freshly ground nutmeg and pepper | ||
| 1 small loaf French bread, cut in bite-size cubes and with some crust on each | ||
Directions
Rub sides and bottom of fondue pot with garlic.
Add wine; place over high heat until bubbles form and rise to surface.
Reduce heat to simmering.
In a bowl, combine cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time, to simmering wine; stir slowly and continuously until cheese is blended into a smooth sauce—it should bubble very slowly.
Stir in kirsch, a tablespoon at a time, and again bring to a simmer. (If heat gets too high at any time, fondue may separate.)
Sprinkle with nutmeg and pepper to taste.
Take to table, along with bread cubes, and adjust heat so fondue keeps bubbling slowly.
With fondue forks, guests swirl bread cubes through cheese in a figure-8 pattern.
Add wine; place over high heat until bubbles form and rise to surface.
Reduce heat to simmering.
In a bowl, combine cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time, to simmering wine; stir slowly and continuously until cheese is blended into a smooth sauce—it should bubble very slowly.
Stir in kirsch, a tablespoon at a time, and again bring to a simmer. (If heat gets too high at any time, fondue may separate.)
Sprinkle with nutmeg and pepper to taste.
Take to table, along with bread cubes, and adjust heat so fondue keeps bubbling slowly.
With fondue forks, guests swirl bread cubes through cheese in a figure-8 pattern.
Chef
