The Chef Upstairs

 

 

BASIC SWISS CHEESE FONDUE

Serves - 6 to 8

Ingredients

  • 1 pound  Gruyere cheese, coarsely grated
  • 8 ounces  Emmentaler cheese, coarsely grated
  • 4  teaspoons  cornstarch
  • 1 garlic clove -- halved
  • 1 ½   cups  dry white wine, preferably Neufchatel
  • 2  teaspoons  lemon juice
  • 1 ½  tablespoons kirsch
  • Freshly ground pepper
  • Freshly grated nutmeg, pinch

Directions

  • In a large bowl combine the cheeses and cornstarch and toss to coat.  
  • Rub the inside of a heavy saucepan with the garlic and discard the garlic.
  • Add the wine and lemon juice and bring the mixture to a boil.
  • Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
  • Stir in the kirsch, if desired. Season with pepper and nutmeg.
  • Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
  • Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.
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