Fondue: Classic Swiss Fondue

Arugula posted 01-11-99


from 'Fondue on the Menu'

1 clove garlic, halved
1 lb. coarsely grated Gruyere or Emmenthaler cheese of 1/2 lb each
3 tablespoon flour
2 cups very dry white wine
1/4 cup kirsch
Nutmeg (optional)
Salt and pepper (optional)
Cubes of sourdough French bread

Rub inside of the fondue pot with garlic; discard garlic.

Heat the wine in the pot until almost boiling.

Add the cheese, dredged in the flour, by handfuls, making sure each additon has melted and blended before adding more.

When all the cheese has been added and the mixture is smooth and thick, stir in the kirsch; add nutmeg, salt and pepper.

Serve with the bread cubes for dunking.

If you don't have the kirsch, add the equivalent in more wine. Do not boil and stir up bottom from time to time to keep from burning above the flame of the fondue pot.

(if you get a browned piece off the bottom keep it for yourself--its yummy)

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