Traditional Cheese Fondue
In honor of National Cheese Day, I am posting a traditional Swiss Dish called Cheese Fondue. I was given this recipe years ago, when I was traveling with my family in Switzerland. We were eating in this lovely old lodge and they served this delicious warm melty goodness. I had never tasted anything so decadent. Luckily for me they give me the recipe. Flash forward a few years and my dear friend Stephen Dickey, who’s mother is from Switzerland, gave me his copy of Traditional Cheese Fondue…low and behold, they were identical.
Every year for New Year’s Eve Celebration my family makes this fondue along with a Marinated Beef Fondue, Shrimp Fondue and broccoli fondue (Simply combine corn 1/2 Cup corn starch, 1/4 cup of powdered sugar and tsp salt in a gallon ziplock. Toss your rinsed broccoli florets in the bag to coat.) Serve with Mustard Dipping Sauce and Bordelaise Sauce. Out of this world!
Classic Swiss Fondue
Ingredients
- 1 clove garlic
- 1 cup dry white wine
- 1 teaspoon lemon juice
- 2 cups Gruyere cheese shredded
- 2 cups Emmental cheese
- 2 teaspoons cornstarch
- 2 tablespoons kirsch
- 1 dash white pepper
- 1 pinch nutmeg
Instructions
- Rub inside if fondue pot with garlic clove. Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheeses with a wooden spoon. In a small bowl blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season with white pepper and nutmeg. Serve with bread cubes.