About this fondue recipe:
This traditional Swiss fondue recipe is always a big hit. It combines a Swiss cheese, such as Emmenthaler, with Gruyere and white wine to form a rich and savory dish. This fondue recipe serves 4-6 people and takes about 20-30 minutes to prepare.
1/2 pound Swiss cheese, such as Emmenthaler or Jarlsberg, shredded
1/2 pound Gruyere cheese, shredded
1 tablespoons cornstarch or flour
1 1/4 cup dry white wine, such as Sauvignon Blanc or Chasselas
1/8 cup Kirsch (cherry brandy)
1 clove garlic, finely minced
Grated nutmeg to taste
Squeeze of lemon
French bread, cut into cubes
1. In a large bowl, combine shredded cheeses and cornstarch. Toss until fully coated. Set aside.
2. Combine white wine, Kirsch, and minced garlic in a fondue pot. Squeeze a splash of lemon into mixture. Bring to a simmer over medium heat. Add in cheese mixture slowly, stirring often to prevent clumps. Bring to a gentle simmer and keep warm over low heat, stirring as needed. It take about 20 minutes to prepare.
Serve with bread cut into cubes. As a possible option, serve also with boiled potatoes cut into cubes. The potatoes should be soft, but not too soft that they break apart when stabbed with a fondue fork.
"I recommend adding 1 piece of the spreadable cheese made by "The Laughing Cow". I use the 'Laughing Cow Wedges', not the 'Mini Babybel'. My favorite is the 'Original Creamy Swiss."