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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Classic Swiss Fondue Recipe

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This recipe for Classic Swiss Fondue is from The Covington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Emmentaler Cheese ½ lb, cut into ¼ inch cubes

Gruyere Cheese, ½ lb, cut into ¼ inch cubes

Cornstarch, 1 ½ Tbsp

Garlic, 1 Clove, halved lengthwise

White Cooking Wine, 1 ¾ cup

Kirsch Wasser, 2 Tbsp (optional)

Fresh Lemon Juice, 1 Tbsp

Freshly grated Nutmeg, pinch

Kosher Salt to taste

Items to Dip-Crusty Bread Cube, cooked sausage slices, apples cubes, and other vegetables.
Directions:
Directions:
In a bowl, toss the Cheeses with cornstrach and set aside. In the Fondue pot take the garlic halves and rub them all over the inside, then discard the garlic. Pour in the cooking wine, the kirsch if you are using it, and the lemon juice into the pot and bring to a simmer over medium-low heat. Gradually add the cheeses, a handful at a time, and stir gently until the mixture is crreamy and the cheeses are completely melted. Stir in the nutmeg. Taste and adjust the seasonings, adding a little salt if needed.

When completely melted and ready to serve, place the pot containing the fondue in the center of the table and enjoy! Be sure to turn the heat to low. Serve right away!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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