Gimmelwald Fondue

By exdircomp

Ingredients

• 1 clove garlic, cut in half
• 1 2/3 cups dry white wine (preferably Swiss, such as Fendant)
• 1 cup (4 oz.) grated strong Gruyere
• 1 cup (4 oz.) grated strong Emmentaler
• 1 cup (4 oz.) grated Appenzeller
• 1 cup (4 oz.) grated Vacherin
• 3 T. flour
• 3 T. Kirsch (cherry brandy)
• 1 t. lemon juice
• Freshly grated nutmeg and black pepper to taste
• 2 loves freshly baked rustic white bread (ideally from a Swiss bakery), cut into 1-inch cubes

Preparation

Step 1

Rub a heavy-bottomed saucepan or fondue pot with the garlic, then discard the garlic. Pour in the wine and set over moderate heat on the stove or place the fondue pot over the warmer. When air bubbles rise to the surface, add the cheese in handfuls, stirring, until the cheese is melted and the mixture is blended. In a small cup, mix together the flour, Kirsch, and lemon juice, then stir into the fondue. Season with the nutmeg and black pepper. Serve it bubbling hot. Spear bread cubes with long-handled forks; dip and spin the cubes in the bubbling cheese.