Swiss Fondue

Try this simple recipe at home to delight in a winter tradition! The recipe is a template, so be creative in your cheese selections.

12 ounces Gruyère, shredded

8 ounces Emmental, shredded

8 ounces Appenzeller, Sprinz or other flavorful cheese, shredded

1 tablespoon cornstarch

1 large clove garlic, sliced

2 cups dry white wine

* pinch of nutmeg, optional

* dash of Kirsch, optional

* crusty bread cubes and steamed veggies for dipping

1. Rub fondue pot (or double boiler*) with garlic. Either discard the clove or, for more garlic flavor, add it to the wine while heating almost to a boil. Discard garlic before adding cheese. 2. In a large bowl, toss shredded cheeses and cornstarch to evenly coat. When wine is almost to the boil, add about 1 cup of cheese to the wine and stir constantly until smooth and melted. Repeat with remaining cheese. Adjust with more wine or cheese, if needed, to achieve a thick, smooth consistency. Add nutmeg and Kirsch, if desired. 3. Serve with small, tangy pickles called cornichons. Pickled onions and charcuterie also make excellent sides. Fondues pair well with crisp, dry white wines like Grüner Vetliner or Sauvignon Blanc. Yields 6 servings.

*While fondue pots look great for serving, I prefer to use a double boiler to make the fondue and transfer to the fondue pot for serving.

Recipe from The Cheese Chick, Christine Hyatt.  

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