Traditional Swiss Fondue
- Yield: 8 servings
- Cooking Time: 15 minutes
- 1 clove Garlic, halved
- 1 lb Gruyère cheese, finely grated
- 1/2 lb Emmentaler, or other Swiss cheese, finely grated
- 1 cup Dry white wine
- 1 tbsp + 1 tsp Cornstarch
- 1 tsp Fresh lemon juice
- 1 1/2 tbsp Kirsch, a German clear brandy
- Ground black pepper
- Grated nutmeg
- Rub the garlic clove around the inside of a fondue pot, or cast iron pot.
- Add the cornstarch, lemon juice and half the wine, Gruyère and Emmentaler to the pot.
- Cook over moderate heat, slowly stiring in the rest of the wine and cheeses. Cook until the cheeses are melted to a smooth consistency, about 5 minutes.
- Reduce the heat to low and add the kirsch and a generous pinch of pepper and nutmeg. Cook about 3 minutes, stirring gently, until smooth and creamy, being careful not to overcook.
- Serve immediately.
Recipe adapted from FoodAndWine.com