"The belly rules the mind."--Spanish Proverb

CHEESE FONDUE/ZURICH STYLE Recipe

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This recipe for CHEESE FONDUE/ZURICH STYLE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Kaselonis
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 clove fresh garlic
1 cup dry white wine (Rhine)
1 Tbsp. lemon juice
1 lb. aged Swiss cheese (Emmentaler), grated
3 Tbsp flour
3 Tbsp Kirsch (can use another Tbsp or two)
1/4 tsp. nutmeg
Dash of paprika

Directions:
Directions:
Rub fondue pot with garlic. Discard garlic. Pour wine into fondue pot. Set over moderate heat. Heat the wine, but do not boil. Add lemon juice. Toss cheese with the flour and add by handfuls, 1/3 at a time, stirring constantly with a wooden spoon until cheese is melted. Bring fondue to a bubble briefly (a few seconds), add kirsch, nutmeg and paprika, stirring until blended.

Adjust the burner so that fondue will simmer slowly throughout the meal.

Guest spears a cube of bread and dunks into the pot, giving a good stir each time. (Guest may twirl bread in a schnapps cup of kirsch, first, if desired).

Personal Notes:
Personal Notes:
I've been using this recipe since the 70's and found it to taste the same as a fondue we enjoyed while in Switzerland a couple of years ago.

 

 

 

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