Three-Cheese Fondue

Three-Cheese Fondue
Three-Cheese Fondue

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    pound Gruyere coarsely grated

  • 1/2

    pound Emmenthal coarsely grated

  • 1/2

    pound Doux de Montagne coarsely grated (or harvati or Vacherin Fribourgeois)

  • 2

    tablespoons cornstarch

  • 1

    garlic clove halved

  • 1

    cup dry white wine

  • 3/4

    cup water

  • 2

    teaspoons fresh lemon juice

  • 2

    tablespoons apple brandy

  • ACCOMPANIMENTS:

  • Cubed country bread

  • Assorted cooked vegetables (such as broccoli, cauliflower, carrots, and pearl onions)

Directions

In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes. Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter. This recipe yields 6 servings. Wine Suggestions: White Wines: Swiss Fendant; Sancerre; Pouilly Fume Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf

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