Swiss Fondue

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Home > Eggs - Dairy > Fondue

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

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.

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