Monday, January 2, 2017


I have been making fondue ever since our first trip to Switzerland in 1969.
Fondue is a Swiss, Italian, and French dish of melted cheese in wine. It is made and served in a caquelon or fondue pot. It was promoted as a Swiss national dish in the 1930s. Gruyère is a hard yellow cheese named after the town of Gruyères in Switzerland. 
Swiss Emmentaler is made in Emmental, Switzerland. Emmental cheese that is not protected, is made in France, Bavaria and Finland. 
Appenzeller is a fruity cheese, also made in Switzerland. A good substitute for Appenzeller, if you cannot find it, is Italian fontina.
Gouda is named after the Dutch city of Gouda and is one of the oldest cheeses that is still made today.
Kirsch is a colorless, dry brandy. It is made from the fermented juice of black morello cherries.

1 large clove garlic, peeled and cut in half
6 oz  (185 g) Swiss Gruyère cheese
6 oz (185 g) Swiss Emmentaller cheese
6 oz (185 g) Swiss Appenzeller cheese, or fontina
6 oz (185 g) Dutch Gouda cheese
1½ cups (375 ml) dry white wine
2 T (30 ml) cornstarch
1 T (15 ml) fresh lemon juice
3 T (45 ml) kirsch brandy
¼ t (1 ml) nutmeg 
Pinch of cayenne pepper
Pinch of sea salt

Rub fondue pot with garlic clove and discard.
Grate the cheese with a box grater into a large bowl and set aside.
Add the wine to the fondue pot and heat until it starts to bubble.
Add the cornstarch and whisk to smooth out any lumps.
Slowly add the grated cheese, a handful at a time, stirring with a wooden spoon until all the cheese is melted and mixture is creamy and smooth.
This will take about 15 minutes.

Add lemon juice, brandy, nutmeg, cayenne, and salt.
Stir for another minute.

Serve with chunks of crusty bread, sliced apples, and a big green salad.

Serves 4

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