Authentic Original Traditional Swiss Fondue (Old World Recipe)
photo by Jonathan Melendez
- Ready In:
- 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.