Classic Swiss Cheese Fondue

Ready in 1h

Try this Classic Swiss Cheese Fondue recipe, or contribute your own.


1 Clove garlic; cut in half
1 lb Emmenthaler; or gruyere
3 tb Cornstarch
Black pepper
1 pn Nutmeg
2 c Dry white wine; neuchatel reccommended
3 tb Kirsh; or brandy
2 Loaves crusty french bread

Original recipe makes 6



From: (Mike Henley) Date: Sat, 5 Mar 94 10:03:00 -0600 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. From: The Houston Chronicle Food Section - 2 MAR 1994 REC.FOOD.RECIPES ARCHIVES /EGGS From archives. Downloaded from G Internet, G Internet.

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