LOCATION: Recipes >> Dips >> Fondue 38
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Fondue 38
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Swiss Cheese Fondue
Yield: 4 servings
2 cups shredded natural Swiss cheese
2 cups shredded Gruyere cheese (8 o
1 Tbsp cornstarch
1 clove garlic, cut into halve
1 cup dry white wine
1 Tbsp lemon juice
3 Tbsps Kirsch or dry sherry
1/2 tsp salt
1/8 tsp white pepper
french bread, cut into 1-inch
Toss cheeses with cornstarch until coated. Rub garlic on bottom
and side of heavy saucepan or skillet and add wine. Heat over low
heat just until bubbles rise to surface (wine should not boil).
Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a
time, stirring constantly with wooden spoon over low heat until
cheeses are melted. Stir in kirsch, salt and white pepper. Remove
to earthenware fondue dish and keep warm over low heat. Spear bread
cubes with fondue forks and dip and swirl in fondue with stirring
motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated
wine.
NOTE: An additional 2 cups shredded Swiss cheese may be substituted
for Gruyere cheese.
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