Classic Swiss Fondue

This is a great Meatless Monday meal that will leave you satisfied. Don’t limit yourself to the listed dippers. Be adventuresome!

Enjoy and Happy Cooking,                                                                                                                                                                             


1 garlic clove, peeled

1 1/4 cups dry white wine

1 tablespoon fresh lemon juice

8 ounces Gruyère cheese, shredded (about 2 1/2 cups)

8 ounces Swiss Cheese shredded (about 2 1/2 cups)

1 tablespoon cornstarch

1/4 cup Kirsch (cherry brandy)

A few gratings of fresh nutmeg

Black  ground pepper, to taste


What to dip: crusty mixed grain bread, French, Italian or Rye bread, cut into bite-sized cubes, new potatoes, boiled, asparagus spears, broccoli florets or cauliflower florets, blanched and prepared for dipping. Mushrooms, fresh or sautéed. Whole radishes, trimmed. Small dill pickles.

Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.

In a medium bowl, toss the Gruyère and Swiss cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the Kirsch and season with the nutmeg and pepper.

Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with selected dippers.


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