Main Course - Class Swiss Cheese Fondue
by Rusty Nejdl
||Cheese connoisseurs will fall in love with this classic cheese fondue recipe. This recipe can be accompanied by a salad and wine of your choice, although white wines tend to do best. Make sure that the wine has a full enough flavor to compliment the strong taste of the fondue.|
- 1 large clove of garlic
- 1 cup of dry white wine
- 2/3 lb. of Swiss Emmenthal, cubed
- 2/3 lb. of Swiss Gruyere, cubed
- Juice from half a lemon
- 1 tbsp. corn starch
- 1/4 cup of kirsch
- 1 large white bread
- Cubed Granny Smith apples
- Optionally : small slices of cooked sirloin
||Rub the garlic on the inside of the saucepot. Add the wine and place the post on the stove and bring to a boil. Trun the heat down to a minimum and add the cheese and the lemon. Heat until the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
Dissolve the corn starch in the kirsch and add the mixture to the cheese. Season with pepper and nutmeg, continue to stir until the fondue is smooth. Remove the saucepot from the stove and transfer to your fondue pot.
When the fondue is finished, it is normal to find a layer of slightly burned cheese at the bottom of the fondue pot. Some consider this a delicacy and this can be served by scraping this from the bottom with a wooden spatula.
|Time to Make