Classic Swiss Three-Cheese Fondue
From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.
MAKE IT SHINE! ADD YOUR PHOTO
3
People talking
INGREDIENTS
Nutrition- 1
- 1cup dry white wine
- 1tablespoon fresh lemon juice
- 8
- 8ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 3
- 4teaspoons cornstarch
- 1tablespoon kirsch
- 3dashes fresh nutmeg
-
Advertisement
DIRECTIONS
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
- Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
- A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
- The fondue can bubble gently, but do not boil.
- Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner.
- Serve immediately with dipping ingredients of your choice.
Advertisement