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    Dutch Cheese Fondue


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 clove garlic
    3 1/4 cup dry white wine
    1 lb mild Gouda cheese, grated
    1 lb aged Gouda cheese, grated
    4 tbl flour
    1 tbl lemon juice
    3 tbl Kirsch (optional, see note)
        White pepper, to taste
        Nutmeg, to taste
    2 lrg loaves of crusty Italian or French bread

    Recipe



    * Coat the cheese with flour in a sealable, plastic bag. Cut the bread into one inch cubes. Rub the inside of the pot with a cut garlic clove then dispose of garlic.
    * Place the pot on the stove and pour in wine (and Kirsch). Heat over medium flame until the wine is hot but not boiling.
    * Add lemon juice and handfuls of cheese, stirring constantly with a wooden spoon until the cheese is melted and the cheese-wine mixture has the appearance of a light, creamy sauce.
    * Add pepper, nutmeg to taste. Bring to a boil then remove the pot and place on a little burner on the table.
    * Note: Kirsch is a clear brandy distilled from cherry juice and pits. In cooking, it's most prominently known as an addition to fondue and Cherries Jubilee.
    * Other helpful tips:
    Use wooden utensils only.
    * If fondue is too thick, add more wine. If it is too thin, add cornstarch.
    * When serving to children, use a mixture of half wine and milk. The alcohol will evaporate and milk softens the flavor.
    * Hip fondue cooks leave a thin layer of fondue at the bottom of the pot. By carefully adjusting the heat, the layer will form into a crust known as "La Religieuse," or "The Religious One." Lift the crust out and distribute among the guests. It is considered a delicacy.

 

 

 

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