Prep 15 mins
Cook 10 mins
This is the best cheese fondue I have ever tasted. It's an authentic Swiss recipe that was given to me by a friend whose parents immigrated from Switzerland. I like it as a main dish, served with a salad. It's works as a first course too, but be careful - it's very filling. It also makes a great party dish. Have some of those long frilly cocktail picks for spearing and dipping the bread.
- 1 lb emmenthaler cheese, grated
- 4 ounces Appenzeller cheese, grated
- 3 tablespoons flour
- 1 garlic clove, halved
- 2 cups dry white wine
- 1 -2 teaspoon lemon juice
- 3 tablespoons kirsch
- salt, to taste
- pepper, to taste
- nutmeg, to taste
- French bread (3 different kinds of unsliced crusty bread) or Italian bread (3 different kinds of unsliced crusty bread) or pumpernickel bread (3 different kinds of unsliced crusty bread) or rye bread (3 different kinds of unsliced crusty bread)
- Cut the bread into 1-inch cubes, trying to leave a little crust on each cube. Set aside until ready to serve.
- Combine the grated cheeses and flour; toss to thoroughly coat the cheese.
- Rub the inside of the fondue pot with the cut side of the garlic clove.
- Add the wine and bring to a simmer.
- Stir in the lemon juice.
- Add the cheese, a handful at a time, stirring constantly, making sure to completely melt the cheese after each addition.
- When the cheese is completely melted stir in the Kirsch.
- Add salt, freshly gound black pepper, and nutmeg.
- Serve immediately.