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.

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)