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Cheese: Swiss Fondue




Source of Recipe


TOH Message Board 2005


List of Ingredients




3 cups shredded Gruyere or Swiss cheese (12 ounces)
2 cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3 tablespoons all-purpose flour
1 1/2 cups dry white wine
1/4 cup milk
2 talbespoons kirsch or dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
Dippers: French bread or rye bread, cut into 1-inch cubes and toasted,** precooked broccoli or cauliflower florets or bias-sliced carrots.


Recipe



Bring shredded cheeses to room temperature.
Toss with flour; set aside.
Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly, and make sure the cheese is melted before adding more.
Stir until mixture bubbles gently.
Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot.
Keep mixture bubbling gently over a fondue burner.
Serve with dippers.
If mixture becomes too thick, stir in a little warm milk. Serves 12.

**Note:
To toast bread cubes, place the cubes on a baking sheet. Bake in a 350 degree F oven 5 to 7 minutes or until the bread cubes are crisp and toasted.