Prep 15 mins
Cook 15 mins
- 1 1⁄2 cups shredded gruyere (6 ounces, 180 g)
- 1 1⁄2 cups shredded emmenthaler cheese (6 ounces, 180 g)
- 1⁄2 cup shredded Appenzeller cheese (2 ounces, 60 g)
- 2 -3 tablespoons all-purpose flour
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 teaspoon fresh lemon juice
- 1 dash kirsch, a swiss liquor (optional)
- fresh ground pepper, to taste
- 1 pinch nutmeg
- crusty bread, cut into large cubes
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
I made it for years without the Kirsch... but then broke down and got bottle OMG... WHAT a Difference... get a good quality dry one... like $20+....
Is the lemon important and why ?
Wonnderful recipe, I've made this exact one for years, found it in an old Forum Feasts cookbook from the 60's, which I've lost, so thanks for posting it!! DON'T omit the Kirsch, it's there for the flavor. Enjoy!!!