Swiss Fondue

By Foodiewife

This recipe was published in a local magazine for Lugano's Swiss Bistro (Carmel, CA). As of yet, I haven't tried making it myself, but I will because it's so decadent and delicious. This is what we order, whenever we go here.

Ingredients

• 3/4 cup and 2 tsp dry Swiss white wine
• 6 oz. shredded Swiss Emmenthal cheese6
• 6 oz. shredded Gruyere cheese
• 3 oz. shredden Appenzeller cheese
• 1 Tbsp and 3/4 tsp. cornstarch
• 1 oz. Kirschwasser (Cherry brandy)
• 1/4 tsp. salt
• pinch white pepper (my addition, since this was not on the ingredients list, but in the directions)
• 4 tsp. ground nutmeg
• 3/4 (1 lb.) loaf French bread, cut into 1-inch cubes

Details

Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Simmer wine in fondue pot.
Add Swiss cheese, Gruyere cheese and Appenzeller, 1/4 pound at a time. Stir after each addition of cheese until melted.
Mix cornstarch and Kirschwasser and add to cheese. When all the cheese has melted, stir in salt, pepper and nutmeg.
Serve with cubes of day-old French bread. Can also serve with sliced apple or sausage.