Swiss Fondue
"Fondue using traditional Swiss cheeses and other ingredients for great flavor"
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 lb loaf bread
- 1 garlic clove, peeled
- 3 cups shredded gruyere cheese
- 1 1⁄2 cups shredded emmenthaler cheese
- 1 cup white wine
- 1⁄8 cup kirsch liqueur
- 2 teaspoons cornstarch
- fresh ground pepper
- 1 pinch of fresh ground nutmeg
directions
- Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
- Rub the inside of the fondue pot with the garlic clove. Put the cheese and the wine in the caquelon and warm them on the stove. Constantly stir the mixture. Add kirsch and cornstarch, but keep stirring. Leave them on the stove to melt, but make sure it does not overheat. Add pepper and nutmeg just before putting on the fondue stand. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a piece of bread on the fondue fork, stir it in the cheese and enjoy.
- Warning: the cheese is hot, don't get burned.
- This menu may not be suited for small children.
- You may vary the mixture of cheese depending on your taste.
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Reviews
-
This is my new favorite swiss cheese fondue. We loved it so much. It has the perfect consistency. It was not too thick. The cheeses were the perfect combination. I used only 1/16 cup of kirsch. I omitted the nutmeg. Thanks Wendelina :) Made for All you can cook buffet -
Yummy cheese fondue. We had so much fun dipping crusty bread and soft pretzels into this cheesy bowl of goodness. The nutmeg was a nice touch! The only thing I might change next time is to omit the kirsch. I thought it was good without that extra flavor. Thanks! Made during ZWT7 for the Golden Gourmets.
RECIPE SUBMITTED BY
Wendelina
United States
Librarian, yogi, chef to my tribe
