Robert’s Swiss Fondue Recipe
1 ½ cups (6oz) Gruyere or Apenzeller, grated
1½ cups (6oz) Emmental or Vacherin, grated
2-3 TBLS cornstarch or AP Flour
1 garlic clove, halved
1 cup Sauvignon Blanc, or a dry white wine
1 tsp fresh lemon juice
1 splash of Kirsch (Cherry Brandy)
Pinch of ground nutmeg
Freshly ground pepper to taste
Serve with bite-sized cubes of Crusty bread and other accompaniments such as boiled new potatoes and raw veggies.
- In a medium sized bowl, combine the cheeses and toss with the cornstarch.
- Rub the inside of a Fondue Pot with the garlic halves. Leave the garlic in the pot or discard.
- Add the wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and Kirsch.
- Add one handful of cheese at a time to the wine, stirring constantly with a wooden spoon, and wait for each portion of the cheese to melt before adding the next handful. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light creamy sauce. Season with pepper and nutmeg.
- Adjust the heat so the fondue continues to bubble gently.
- Spear bread and other accompaniments with fondue fork, swirl a few times in the bubbly cheese and enjoy!
Perfect pairing is the same white wine you prepared the Fondue with, beer or hot tea.
1. French Comté, Morbier or Raclette may be used instead of the Swiss Cheeses. Other cheeses, such as Jarlsberg, may be substituted for the Emmental.
2. A good, dry white wine will do, Sauvignon Blanc works best, but Chablis or Riesling may be used as well.
3. Can’t find Kirsch? Use a little bit of cherry flavor.
4. Have fun making your Fondue! Drink Wine! Smile!