Recipe Archive #489
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Thursday December 16, 2010
Traditional Swiss Fondue
- 1 fresh clove garlic
- 2 cups dry white wine
- 1 pound natural Gruyere or Swiss Emmentaler; or a combination of the of the two, shredded (4 cups)
- 1 1/2 tablespoons flour; or 1 tablespoon cornstarch
- 3 tablespoons Kirsch or Cognac
- Grated nutmeg or black pepper
- Italian or French Bread, cut into 1-inch cubes
You must always use a round casserole, chafing dish, or electric skillet to make this fondue successfully (an oval or square dish for some odd reason does not work so well).
Rub casserole dish with cut garlic clove; discard.
Pour in wine, and heat until tiny bubbles begin to form.
Toss cheese with flour; then add a handful at a time to the wine, stirring after each addition until cheese is melted, keeping heat low.
Add Kirsch (or cognac) and nutmeg (or pepper).
To eat, dip cubes of bread in the melted cheese, if possible with long-handled fondue forks.
When fondue is finished, the brown crust remaining on the bottom is especially prized. Serve with black coffee, tea or the same white wine used in making the fondue.
Makes 4-6 servings
