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Swiss Fondue 2
You should use only a heavy ceramic pot (the typical Swiss kind with a handle). Start your fondue on the stove and never turn the heat higher than medium or your pot will crack. When the wine and cheese blend transfer to a small burner for eating. A very satisfying and friendly meal.
1/2 lbs. Gruyere cheese, shredded
1/2 lbs. Emmental cheese, shredded
3 tablespoon Flour
1 Clove garlic
2 cups Dry white wine
1 tablespoon lemon juice
2 tablespoon Kirsch
Cubes of French bread (1/2 baguette per person)
Kirsch is Kirsch Wasser and is a cherry liqueur. Emmental cheese is a type of Swiss cheese.
Mix cheese with flour. Rub pot with garlic, pour in wine and place over med. heat. When air bubbles form add lemon juice. Add cheese by the handful, stirring constantly in the same direction. Add kirsch and seasonings, stirring until well blended. Keep fondue hot over burner and stir often.
The Swiss say you should only drink wine or tea with fondue or the cheese will be very hard to digest.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
