CHEESE FONDUE

(4 servings)

    1 clove garlic
    1 cups dry white wine
    1 tbsp. lemon juice
    3 tbsps. Kirsch
    800g (about 2 lbs.) grated Switzerland natural cheese (Emmental and/or Gruyere)
    1 tbsp. flour, pepper, and nutmeg to taste
    2 loaves crusty Italian or French bread

Preparation:  (approximately 15 minutes)
Dredge cheese with flour.  Cut bread into 1” cubes, each with crust on one side.

Cooking:  (approximately 15 minutes)
Rub inside of pot with cut garlic clove.  Place pot on stove.  Pour wine and Kirsch into pot.  Heat over medium flame until wine is hot but not boiling.  Add lemon juice.  Add handfuls of cheese, stirring constantly with wooden spoon until melted and the cheese-wine mixture has the appearance of a light, creamy sauce.  Add pepper and nutmeg to taste.  Bring to a boil; then remove the pot and place on lit burner on table.

Print this Page