Swiss Fondue

Swiss Fondue

Prep Time: 0

Yield: 0

Swiss Fondue

Ingredients

  • 1 pound Emmenthaler cheese, shredded
  • 3 tablespoons flour
  • Garlic clove, halved
  • 1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis
  • 1 tablespoon lemon juice
  • 3 tablespoons Kirsch
  • Salt, pepper and nutmeg

Instructions

  1. In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes, either Swiss peasant bread or French or Italian.
http://www.culinarycafe.com/2009/08/17/Swiss-Fondue/