Recipe Cottage


LOCATION: Recipes >> Dips >> Fondue 46

Print this Recipe    Fondue 46

Swiss Fondue

1/2 lbs. Gruyere cheese, shredded
1/2 lbs. Emmental cheese, shredded
3 Tbs. Flour
1 Clove garlic
2 cups Dry white wine
1 Tbs. lemon juice
2 Tbsp. Kirsch
Cubes of French bread (1/2 baguette per person)
Kirsch is Kirsch Wasser and is a cherry liqueur. Emmental cheese is a type of
Swiss cheese.

Mix cheese with flour. Rub pot with garlic, pour in wine and place
over med. heat. When air bubbles form add lemon juice. Add cheese
by the handful, stirring constantly in the same direction. Add
kirsch and seasonings, stirring until well blended. Keep fondue
hot over burner and stir often.

The Swiss say you should only drink wine or tea with fondue or the
cheese will be very hard to digest.

Note: You should use only a heavy ceramic pot (the typical Swiss
kind with a handle). Start your fondue on the stove and never turn
the heat higher than medium or your pot will crack. When the wine
and cheese blend transfer to a small burner for eating. A very
satisfying and friendly meal.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.