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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
  






Instructions



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.