Fondue

Ingredients

• • Plenty of Good Crusty Bread

  • 200 g (7 oz) Each of Gruyere, Emmenthal and Vacherin Fribourgeois Cheese (if you can't find Vacherin Fribourgeois, substitute with Appenzeller)

  • 1 Clove Garlic

  • 300 ml (10 fl oz) Dry White Wine

  • Juice of 1 Lemon

  • A Little Grated Nutmeg

  • 2 Tsp Cornstarch

  • 1 Small Glass Kirsch (2 oz)

  • Black Pepper

Preparation

• • Cut the bread into cubes and put into a basket.

  • Grate the Gruyere and Emmenthal; cut the Vacherin into small cubes. Put all the cheese in the fondue pan with garlic, wine, lemon juice and nutmeg.

  • Mix together the cornstarch and Kirsch and add them to the pan. Bring gently to the boil, stirring assiduously. Simmer gently for 3-4 minutes.

  • Just before transferring to the spirit burner at table, season with freshly ground pepper.

Notes

• • We double the recipe and generally use 1-1/2 loaves of bread for 6-8 people

  • I add 1 Tsp Flour to the cold grated cheese (per Marianne's instruction)

  • A small glass of Kirsch to us is 2 oz

  • Fondue will be very thin until it begins to boil and thicken...don't panic! Every year I become a wreck worrying before the cheese all comes together. It always ends up tasting great and having a smooth consistency.

Serves: 4

A Taste of Switzerland (1992)