Tuesday, February 07th 2012

Swiss Cheese Fondue Recipe

1/2 pound Emmental, grated
1/2 pound Gruyere, grated
2 teaspoons cornstarch
1 garlic clove, lightly smashed
2/3 cup dry white wine
4 tablespoons Kirsch or strong rich beer
Fresh grated nutmeg and black pepper to taste
Various types of breads, sliced into bite-size cubes
Apples or another other items compatible with melted cheese

Add corn starch with cheese and toss to mix well. Rub the inside of a saucepan or fondue pot garlic clove. Add the wine and 2 tablespoons Kirsch or beer and bring to a boil. Reduce the heat to medium-low and add the cheese, stirring, until mixture is hot and smooth.

If too thick, add remaining Kirsch or beer until desired consistency. Season with nutmeg and black pepper, to taste. Transfer to a fondue pot and serve immediately with skewered ingredients.