Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Swiss Cheese Fondue
Swiss Cheese Fondue Recipe
Swiss Cheese Fondue
Appenzeller cheese comes in three levels of aging and I usually taste each to decide which one is best at that moment. I like to search the wine stores for Swiss white wine made from Chasselas grapes, such as Fendant or Dezaley, but sometimes there just isn't any around; in that case I usually use a bone dry Riesling from Alsace or Canada or a white wine from the Haute Savoie if I can find one. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pflümli in Swiss-German, pruneau in French or Slivovitz in Eastern Europe) is also recommended.
Ingredients
- 1 clove garlic
- 2 cups (500 mL) dry white wine
- 2/3 lbs (350 g) Emmenthal cheese, shredded
- 2/3 lbs (350 g) Gruyère cheese, shredded
- 2/3 lbs (350 g) Appenzeller cheese, shredded
- 2 tbsp (30 mL) cornstarch
- 1/4 tsp (1 mL) black pepper
- Pinch freshly grated nutmeg
- 2 tbsp (30 mL) kirsch
- 1 tbsp (15 mL) lemon juice
- 2 baguettes or other crusty bread, cut in 1-inch (2.5 cm) cubes
Preparation
Cut small slits in garlic clove; rub clove all over inside of fondue pot. Pour in all but 2 tbsp/30 mL of the wine; bring to simmer over medium heat on stove top.
Add Emmenthal, Gruyère and Appenzeller cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir into fondue pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute. Stir in kirsch and lemon juice.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often. Serve with bread to skewer and dip into cheese mixture.
Makes 4 to 6 servings.
Variations
Appenzeller Fondue: Replace Gruyère cheese with Appenzeller cheese. Replace wine with dry hard cider. Double the lemon juice.
Fribourgeois Fondue: Replace Gruyère and Appenzeller cheese with Vacherin cheese from Fribourg, Switzerland.
Garlic Fondue: Instead of rubbing the pot with garlic, add 3 cloves garlic, thinly sliced, to wine at beginning of cooking.
- Serving(s)
- 4 to 6
Source
© Homemakers.com
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