Cheese Fondue
Ingredients
- 2 cups shredded Swiss cheese 8 oz
- 2 cups shredded Gruyère or Swiss cheese 8 oz
- 2 tablespoons all-purpose flour
- 1 clove garlic cut in half
- 1 cup dry white wine or nonalcoholic white wine
- 1 tablespoon lemon juice
- 3 tablespoons kirsch dry sherry, brandy or nonalcoholic white wine
- 1 loaf 1 lb French bread, cut into 1-inch pieces
Instructions
- In resealable food-storage plastic bag, place cheeses and flour.
- Shake until cheese is coated with flour; let stand 30 minutes at room temperature.
- Rub garlic on bottom and side of fondue pot, saucepan or skillet; discard garlic.
- Add wine.
- Heat over low temperature setting in fondue pot or over low heat in saucepan or skillet just until bubbles rise to surface (do not boil).
- Stir in lemon juice.
- Gradually add cheese mixture, about ½ cup at a time, gently stirring constantly with whisk over low heat until melted.
- If the mixture is stirred too vigorously, the cheese could become stringy.(To keep fondue creamy and smooth, it’s important to make sure all cheese is melted before each new addition of cheese. )
- Stir in kirsch.
- Keep warm over simmer setting.
- If made in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
- Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread pieces with fondue forks; dip and swirl in fondue with stirring motion.
- If fondue becomes too thick, stir in ¼ to ½ cup heated dry white wine or nonalcoholic white wine.
Notes / Tips / Wine Advice:
Festive Touch
This recipe makes a great partner to Herbed IPA Fondue (see recipe). After you cook the meat and veggies as directed in that fondue, dunk them in the cheese of this one. Delicious!
This recipe makes a great partner to Herbed IPA Fondue (see recipe). After you cook the meat and veggies as directed in that fondue, dunk them in the cheese of this one. Delicious!