Classic Cheese Fondue

(from Johnnyboy’s recipe box)

Source: Don't Remember (from RecipeThing user austincook)

Serves 6 people

Ingredients

  • 1/2 lb. Emmenthal
  • 1/2 lb. Gruyere
  • 1/2 lb. Appenzeller or raclette
  • 2 tbsp cornstarch or all-purpose flour
  • 1 garlic clove
  • 1 cup dry white wine
  • 1 tbsp kirsch or brandy
  • 1 tbsp lemon juice
  • Pinch ground black pepper
  • Pinch ground nutmet

Directions

  1. Grate the cheeses into a medium-size bowl and toss together with the cornstarch. Cut garlic clove in half and rub cut sides over the bottom of a saucepan; discard. Pour wine, kirsch and lemon juice into saucepan, and bring to a gentle simmer on the stove. Add large handfuls of grated cheese, one at a time, and stir until melted. Repeat until you’ve added all the cheese and the fondue is smooth. Add black pepper and nutmeg to pan; stir. Pour mixture into a fondue pot. Light the fondue burner and place the pot on top at a low heat – just enough to keep the cheese warm and liquid.

  2. Serve with crunch vegetables sprinkled with sea salt – red potatoes, carrots, zucchini, tomatoes, etc. and crusty bread loaf cubes

Email to a friend | Print this recipe | Back