Traditional cheese fondue
For 4 persons
- 900g / 2 lbs of cheese
(1 lb of Emmenthal,
1 lb of Gruyere)
Grated - 1 clove of garlic peeled and halved
- 2 teaspoons All Purpose Flour
- 1/4 cup / 13.5 fl. oz of dry white wine
- 1 teaspoon of fresh lemon juice
- 1 small glass of Kirsch
- Fresh Ground White Pepper
- Fresh Grated Nutmeg
- Fresh Rye, Country or French Bread –
cut into 1 inch (2 cm) squares
Toss Grated Cheeses with the Flour to coat.
Rub the fondue pot with the clove of garlic.
Add white wine to fondue pot and bring to a simmer over medium
heat.
Add Lemon Juice to the pot.
Add the grated cheese to the simmering wine and stir to melt.
Season with pepper and nutmeg.
Once the cheese is fully melted bring to the table and place over lit
fondue element. At table stir the glass of Kirsch into the fondue.
Each guest uses their own fork to dip bread cubes into the fondue.
