Traditional Swiss Fondue

Submitted by Salt in SF

"from The Fondue Cookbook, over 100 recipes"

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 1 pot
• Serves: 4

ingredients

• Fondue

• 1 garlic clove
• 2⁄3 cup dry white wine
• squeeze lemon juice
• 2 cups grated gruyere cheese
• 2 cups grated emmenthaler cheese
• 1 tablespoon cornstarch
• 2 tablespoons kirsch
• 1 pinch salt
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon grated nutmeg

• For dipping

• 2 loaves French baguettes
• 4 chopped apples
• 2 chopped pears

directions

1. Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
2. When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.