Swiss Cheese FondueIngredients:
- 1 lb Gruyere cheese, shredded
- 3/4 lb Emmenthaler cheese, shredded
- 1/4 lb Appenzeller cheese, cubed
- 1 1/2 TBSP cornstarch
- 2 large garlic cloves, crushed
- 1 1/2 cups dry white wine
- 2 tsp fresh meyer lemon juice
- 2 TBSP Kirsch (eauz-de-vie) cherry liquor
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
Method:
Step 1: Toss and coat all cheeses with cornstarch in a large bowl.
Step 2: Carefully smash the two garlic cloves with the flat side of a knife. Rub the inside of a medium sauce pan on the stove with the garlic.... then discard. Pour the white wine and lemon juice into the pot and heat on medium high heat until hot and steaming, but not boiling. Reduce heat to low and gradually stir in cheese mixture. Do this in batches so each batch of cheese is allowed to completely melt before adding more. Stir in the kirsch and cook for an additional 2-3 minutes. Season with the nutmeg and cayenne - a little goes a long way.
Step 3: Transfer the fondue to a fondue pot and serve immediately. Make sure your heat keeps the fondue warm, but not hot or boiling.
I have been searching the net for a recipe on how to make fondue. Thank God I found this post! I just tried it and it was not that perfect but I think it can pass.