Categories: fondue
Ingredients
- 1.5 lb aged Irish Swiss, grated
- 3 tbl flour for melting cheese smoothly
- 1 clove garlic
- 2 very dry white wine
- 1 tbl lemon juice
- 1/2 c. kirsch, optional
- 1/8 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp. nutmeg or paprika
- Dunkables: green, yellow, red pepper, brocolli, cauliflower, hot dogs--cubed, Krakus ham--cubed, turkey--cubed, shrimp, bread
- Variations 1: Substitute 1/2 lb. Gruyere for 1/2 lb. Swiss
- Variations 2: Substitue 1/3 lb. Gruyere, 1/3 Gorgonzola, 1/3 Tilsiter
Directions
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Place cheese in a bowl, sprinkle with flour, mix lightly.
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Cut garlic in halves, rub inside of fondue pot until well flavored. Leave garlic in pot until ready to use—then discard.
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Pour wine into pot and place over ow heat until bubbles start rising to the surface (DO NOT BOIL.) Add lemon juice at this point.
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Add cheese by handfuls, constantly stirring with wooden fork or spoon until cheese is melted. Be sure each handful of cheese is melted before adding more.
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After lasat of cheese has been added and mixture begins to bubble, quickly add kirsch and seasoning, stirring until blended.