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)
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.
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)