This recipe can be found in many books… it is the true classic Swiss Cheese Fondue… the recipe calls for two types of cheese… Emmentaler and Gruyere cheese. Emmentaler cheese is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand.
Lou Seibert Pappas in her book “Fondue” suggests a Rhine Riesling for the dry white wine… I couldn’t agree more.
Kirsch, for those of you that don’t know much about it, is Kirschwasser, a colorless fruit brandy traditionally made from sour cherries. It is not sweet like other cherry brandies. It is believed to have originated in southern Germany. Schwarzwalder Kirshwasser is produced in Germany and you can find it in most liquor stores.
Serve this with crusty bread cut into cubes…. It makes a terrific appetizer on a party buffet or serve as a meal… with a salad… either way it is delicious.
Classic Swiss Fondue Recipe
All you need:
8 ounces Emmentaler cheese, shredded or finely diced
8 ounces Gruyere cheese, shredded or finely diced
2 tablespoons cornstarch
1 clove of garlic, halved
2 cups dry white wine
3 tablespoons kirsch
Dash of nutmeg
Salt, to taste
Freshly ground pepper, to taste
All you need to do:
In a medium bowl, combine both cheeses and toss with the cornstarch.
Rub the insides of the fondue pot with garlic and discard the garlic.
Pour the wine into the pot and set over low heat until it starts to bubble.
Add the cheese, a handful at a time, stirring constantly until all cheese has been added and the mixture is smooth. DO NOT ALLOW THE MIXTURE TO BOIL.
Stir in the kirsch.
Add salt and pepper to taste.
Sprinkle the nutmeg on top.
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