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Swiss Cheese Fondue Recipe

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This recipe for Swiss Cheese Fondue, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LT Dave Wegmueller, Monroe, Wisconsin
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. grated, aged Swiss cheese (aged at least 12 months) -can be a specially prepared blend. A cheese store may be able to provide you with this blend already grated.
1 1/2 cup of dry white wine (must be dry)
2 to 3 heaping tsp. cornstarch
2 to 3 tsp kirschwasser or nonsweet brandy
1 clove fresh garlic, cut
2 loaves of crusty bread (French or Italian) cut into cubes

Directions:
Directions:
Rub a heavy earthenware fondue pot very thoroughly with garlic and discard the garlic clove. Heat wine in this pot on the stove. When air bubbles begin to rise to the surface (do not boil), add Swiss cheese very slowly, stirring constantly with a wooden spoon in a figure eight. This careful stirring is very important in the process--it assures the cheese will cook evenly and blend well with the wine.

Whisk the cornstarch and kirschwasser together in a small dish to make a paste. When the cheese is fully melted and blended, add the kirschwasser/cornstarch paste to the cheese mixture. Continue to stir in a figure eight motion. When the fondue is thickened (just as it begins to lightly bubble) remove the pot from the stove and place it on a fondue burner in the center of the table. Adjust the burner to keep the fondue bubbling lightly. Guests should spear a chunk of bread with their forks and dip the bread into the fondue, coating the bread.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
approx 1 hour

 

 

 

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