Fondue

Ingredients

• Plenty of Good Crusty Bread
• 200 g (7 oz) Each of Gruyere, Emmenthal and Vacherin Fribourgeois Cheese
• 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.

Serves: 4

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.

A Taste of Switzerland (1992)