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Ingredients
- 1 clove garlic
- 1 1/2 cups dru white wine
- 3 Tbs. lemon juice
- 1/2 lb. shredded Switzerland swiss cheese
- 1/2 lb. shredded natural Gruyere cheese
- 3 Tbs. flour or cornstarch
- 3 Tbs. Kirsch or brandy
- pepper and nutmeg to taste
- 2 loaves Italian or French bread
Preparation
Step 1
Dredge cheese with flour, cut bread into 1" cubes. Each cube should have crust on one side.
Rub inside of a ceramic fondue pot with garlic clove. Heat and pour 1 1/2 cups of wine into pot. Heat over medium flame until wine is warm but not boiling. Add lemon juice. Add cheese by handfuls, stirring constantly with wooden spoon until cheese is melted and cheese-wine mixture has the appearance of a light, creamy sauce. Add pepper and nutmeg to taste. Add Kirsch or brandy and stir. Let boil once. Remove pot and put on a lighted burner on top of table. Adjust flame so fondue continues bubbling lightly. Stab bread crust side first and dunk and stir well to bottom of pot.