Swiss Fondue
Ready In: 30 mins
Serves: 4-6
Ingredients
- 8 ounces swiss gruyere, grated
- 8 ounces swiss emmenthaler cheese, grated
- 1 tablespoon cornstarch
- 2 cups dry white wine
- 1 garlic clove, slightly crushed
- 2 tablespoons kirsch
- 1⁄8 teaspoon nutmeg
- black pepper, to taste
- 1 loaf French bread or 1 loaf Italian bread, cubed
Directions
- In a large bowl toss the cheeses with the cornstarch until well combined.
- In a 2 quart saucepan bring the wine and garlic clove to a boil. Let boil for 2 minutes then remover the garlic. Lower heat so the wine is barely simmering.
- Add the cheese a handful at time stirring constantly with a fork. Stir until the cheese is completely melted before adding more cheese.
- When the fondue is creamy and smooth stir in the kirsch, nutmeg, and pepper. Taste to check for proper seasoning.
- Pour into a fondue pot and keep warm over flame. Serve with the bread cubes.
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