Ingredients: |
Ingredients: 1 garlic clove, cut in half
1 cup dry white wine
1 tsp. fresh lemon juice
1 1/2 cups shredded Emmenthaler (Swiss) cheese
1 1/2 cups shredded Gruyere cheese
2 tbsp. cornstarch
1 shot glass Brandy
fresh ground pepper
1 pinch of nutmeg
French baguette, cut into large cubes
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Directions: |
Directions:In a 2-quart fondue pot or a steel/cast iron pot with an enamel interior, rub the inside of the pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice. Add a handful of cheese at a time to the wine, stirring constantly and not adding more cheese until the previous has melted and is bubbling gently. In a small bowl, add glass of Brandy and cornstarch; mix. Next add nutmeg and black pepper. When all the cheese in the pot has melted, stir in the Brandy/seasoning mix. Stir until the cheese and mix have the appearance of a light creamy sauce. Remove pot from stove and place on an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Dip the crusty bread cubes in the fondue cheese and enjoy a relaxing meal with your friends. |
Personal
Notes: |
Personal
Notes: My good friends Isabelle and Peter are from Switzerland. They know how to make the best cheese fondue and were kind enough to share their secret family recipe. Forget what you thought cheese fondue tasted like, this one is rich, creamy and tastes like it came from "Fondue Heaven." Thanks Isabelle and Peter!
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This recipe for Traditional Swiss Cheese Fondue is from