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Gruyere Cheese Swiss Fondue




Source of Recipe


Montagna (Little Nell Hotel) in Aspen, CO






Recipe Introduction


This is a true Swiss Fondue. It can be served as a main course, but also as an appetizer.





List of Ingredients



• 1 garlic clove (halved)
  
• 1 2/3 cups dry white wine
  
• 2 lbs coarsely grated Gruyere cheese (about 8 cups)
  
• 6 Tbsp kirsch
  
• 2 tbsp cornstarch
  
• 1/8 tsp ground nutmeg
  
• 2 one pound loves of crusty French Bread, but into 1 inch cubes.
  
• Salt and pepper to taste
  






Instructions



1. Rub the inside of a heavy large saucepan with cut surface of the garlic.
   
2. Discard the garlic
   
3. Add wine to saucepan and bring to a simmer over medium heat.
   
4. Add cheese 1/2 cup at a time, whisking until melted after each addition. DO NOT BOIL!!!
   
5. Whisk kirsch and cornstarch in a medium bowl.
   
6. Whisk in the kirsch/cornstarch mixture into the cheese mixture.
   
7. Stir in the nutmeg.
   
8. Season fondue to taste with salt and pepper.
   
9. Cook until beginning to simmer and STIR OFTEN!
   
10. Transfer the fondue to a heated fondue pot.
    
11. Keep the fondue HOT over low flame
    
12. Serve with bread cubes.
    






Final Comments


As an appetizer this will serve 12