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Cheese: Geneva Fondue

Source of Recipe

Unknown


List of Ingredients

1 pound of well aged Emmentaler or Gruyere cheese
1/3 cup of Dezaley or Vevey, Swiss white wine
1/3 cup of heavy cream
3 egg yolks
freshly ground black pepper
freshly grated nutmeg




Recipe

Depending on the age and hardness of the cheese, either chop or grate it and mix with the remaining ingredients in the pot.
Stir over low heat until creamy, DO NOT allow it to bubble, if the mixture boils, the egg yolks will curdle.
Keep warm over a low flame.
Ladle over toasted pieces of bread or boiled potatoes.