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    Classic Swiss Cheese Fondue

    Source of Recipe

    From "Fondue" by Lou Seibert Pappas

    List of Ingredients

    • 8 ounces Emmentaler cheese
    • 8 ounces Gruyère cheese
    • 2 Tbsp cornstarch
    • 1 clove garlic, halved
    • 2 cups dry white wine, such as Rhine Riesling
    • 3 Tbsp kirsch
    • Dash of freshly grated nutmeg
    • Salt and white pepper (optional)
    • .
    • Dippers:
    • 2 baguettes, cut into bite-sized cubes, each with some crust on


    1. Shred both cheeses coarsely or dice them into ¼-inch pieces. Toss the shredded cheese lightly with cornstarch until evenly coated.

    2. Rub the insides of a fondue pot with the garlic and discard the garlic. Pour the wine into the pot and set over low heat until bubbles rise. Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted. Avoid letting the mixture come to a boil. Stir in the kirsch. Sprinkle with nutmeg and season to taste with salt and white pepper, if using.

    3. Serve with a basket of crusty bread cubes to dunk into the sauce.

      Makes 4 to 6 servings.




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