Pia's Cheese Fondue (Swiss) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. Ementhal cheese
1/2 lb. Gruyere cheese
White Chablis Wine
1 loaf French or Italian bread cut into bite size pieces, each with part of crust.
1 clove garlic
2 oz. Kirsch
2 Tbs. cornstarch
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Directions: |
Directions:Rub cut clove of garlic over heavy pan (porcelain covered iron). Grate cheeses and place in pan. Pour wine into pan until you can barely see it on the sides under the cheese when you slightly tip the pan. Leave over medium heat, poking with a wooden handled fork. Do not stir! When cheese is melted and starts to bubble mix the cornstarch with the Kirsch and pour into melted cheese. Now you can use a flat ended wooden spoon to stir. Lower the heat and let simmer on low about 3 minutes. Now you can put it over a can of sterno with the top of the can half covered so it isn't too hot. If it is too thick you can add a little more warm wine or if it is too thin add a little more of the Kirsch mixture. Each person should stab the crust side of the bread, dip into fondue and scrape bottom of pan to keep the fondue from sticking to the pan. |
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Number Of
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Number Of
Servings:enough for 10-12 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: It is the tradition to serve this on Christmas Eve. The recipe comes from my friend Pia who was a WWII war bride from Switzerland.
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