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LOCATION: Recipes >> Dips >> Fondue 06

Print this Recipe    Fondue 06

Classic Swiss Cheese Fondue
Yield: 6 servings

1 garlic clove, cut in half
2 c dry white wine, Neuchatel, Rhine or Chablis
1 lb Emmenthaler or Gruyere, or a mix, finely cut not grated
3 tb cornstarch
3 tb Kirsh or brandy
salt
black pepper
pinch nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole or chafing dish or fondue pot with
cut garlic. Pour in wine and bring to a simmer over low heat, DO
NOT BOIL.

Gradually stir in cheese bits (grated cheese tends to lump). When
melted, stir in corn starch that has been dissolved in Kirsh. Add
salt, pepper and nutmeg, stir and bring to a simmer. Keep cheese
bubbling lightly over LOW heat or it will toughen.

If it becomes too thick, add a little preheated wine. If it separates,
add 1/2 teaspoon of corn starch dissolved in a little wine, then
warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then
dip into the cheese mixture. Serve a tossed salad on the side and
offer fruit for dessert. Accompany with Kirsh, neuchatel wine or
beer.

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