This was a fun dish to make! I used my new fondue pot, rather than making on the stove, but the method was virtually identical. I loved the flavors of the authentic Swiss cheeses, they have so much more character and depth of flavor than the generic swiss cheese at the grocery store. I had a bit of an issue with the fondue thickening enough to really coat the dippers, it really didn't fully come together until after we'd eaten quite a bit of it. To solve that, I would use a little less wine next time; between 1 and 1 1/4 cups. This is definitely something I would make again- I'd better, since I bought a pot for it! To dip, I served raw cauliflower florets, Granny Smith apple chunks (tossed with lemon juice to keep from browning), rye bread cubes, and boiled tiny red potatoes. Two other options I thought of while eating were artichoke hearts and asparagus spears. Made for ZWT7- Emerald City Shakers
Wonderful! I was really unsure if my boys would like the swiss flavor, but they ate it up! Served it with cubed bread, and slightly steamed broccoli and cauliflower.