Classic Cheese Fondue Recipe
Fondue is a fun meal whether for an intimate romantic meal for two or for a party. Classic Cheese Fondue is wonderful. It is important to use a good crusty bread that will hold up on the ork and swirling in the cheese.
Please use good cheese like imported from Switzerland real Gruyeye and Emnenthaler . Serve with the same dry white wine.

Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinHealth IndexJust Enjoy
Ingredients
1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tablespoon cornstarch
3 tbs Kirsch
1/4 tsp White Pepper
Nutmeg - a pinch of freshly grated
Directions
Rub the inside of the fondue pot with the garlic clove
Heat up the White Wine - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Optional - Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Heat up the White Wine - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Optional - Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Comments
Comments: 3 |
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shantihhh says :
Kirsch or Kirschwasser is a clear cherry liquer from Germany, Austria, France, and Switzerland. It is commonly used in fondue but also in some desserts. Other clear fruit waters are made of pears, apples, and are called as eaux de vie ("waters of life"), and are quite popular in Europe. These ruit brandies are ometimes sipped after dinner or used in various recipes.
Slivovitz is a strong plum brandy that is popular in Serbia. It takes 150 pounds of plums to distill one bottle of Slivovitz. It is even taken at breakfast!
Another one is Rakia in Greece.
Shanti/Mary-Anne
Posted on: 17 February 2008 - 8:26pm