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Monday, November 2, 2015

Classic Swiss Cheese Fondue

Course Main Dishes
Prep. Time 5 - 10 mins
Cooking Time 5 mins
Yields 4 to 6 servings

1 garlic clove, peeled
1 cup (250 ml) dry white wine
10 oz (280 g) Canadian Emmental cheese, diced
10 oz (280 g) Canadian Gruyère cheese, diced
Juice of half lemon
1 tbsp (15 ml) cornstarch
1/4 cup (50 ml) kirsch
1 fresh large baguette, cubed

Rub inside of fondue pot with garlic clove. Pour wine and bring to boil. Reduce to low heat, add Canadian Emmental cheese and Canadian Gruyère cheese. Stir in gently in a figure-eight pattern, to avoid lumps. Add drops of lemon juice, if cheese does not blend in easily.

Add kirsch blended with cornstarch. Season with pepper and nutmeg while stirring until smooth. Place fondue pot over tabletop burner and serve with bread.

Using fondue fork, dip bread cubes in fondue and enjoy. Stir occasionally to keep fondue smooth throughout. When fondue pot is nearly empty, a layer of lightly browned cheese will form on bottom. Scrap cheese with a wooden spatula for true connoisseurs.

Change the taste of this fondue by replacing one cheese with Canadian Mozzarella cheese and serve with apple and pear wedges.

December 23rd, 2009

use Swiss Emmental and Swiss Gruyere. Use Vacherin Fribourgeois. Use equal quantity of all three. Most people think reducing Gruyere will decrease "sharp" taste but it is the Emmental that gives the fondue the sharp taste so if mild is what you like, reduce the amount of Emmental. The ideal white wine is Neuchatel white but any Chablis is a good and cheap alternative.

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