Classic Swiss Cheese Fondue

By Tamipri

Ingredients

• 1 large garlic clove
• 1 c. of dry white wine
• 2/3 lb. of Swiss Emmental, cubed
• 2/3 lb. of Swiss Gruyere, cubed
• juice from half a lemon
• 1 Tb. cornstarch
• 1/4 c. kirsch
• pepper
• nutmeg
• 1 lg. crusty french bread cut in one inch cubes

Details

Servings 4

Preparation

Step 1

Rub the garlic vigorously on the inside of the saucepan. Add the wine, place the pot on an element, and bring to a boil. Turn the heat down to minimum and add the cheese and the lemon. Heat until the cheese is melted, stirring slowly and continuously to prevent lumps from forming.

Dissolve the cornstarch in the kirsch and add the mixture to the cheese. Season with pepper and nutmeg, continue to stir until the fondue is smooth. Remove the saucepan from the element and transfer to the fondue pot. Istall the fondue pot on its stand in the center of the table. Light the flame.

Fondue forks are used by all to dip the bread cubes into the fondue. It is important to stir the fondue occasionally throughout the dinner to keep it smooth until the last. When the fondue is finished, it is normal to find a layer of slightly burned cheese at the bottom of the fondue pot. This delicacy can be scraped from the pot with a wooden spatula to be enjoyed by connoisseurs. Swiss custom dictates that guests who loose their piece of bread or fruit in the fondue pot must kiss the first person, of the opposite sex, on their left.

Variation: Substitute mozzarella for one of the cheesees and some apples and pears for half of the bread for a healthy alternative.