Swiss Fondue

By á-46

fondue

Ingredients

• Recipe courtesy Chef Tom Bowes, Dip Cafe
• 1/2 pound Gruyere, coarsely grated
• 1/2 pound Emmental, coarsely grated
• 2 teaspoons cornstarch
• 1/2 garlic clove
• 2/3 cup dry white wine (Chardonnay is fine)
• 4 tablespoons Kirsch (dry cherry brandy)
• Pinch freshly grated nutmeg
• Freshly ground black pepper
• Dipping items of your choice, such as bread cubes or apples

Preparation

Step 1

Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.

Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.