Classic Fondue
Ingredients
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1 pound
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Emmentaler
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1 pound
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Gruyere
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1 clove
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garlic
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1 tablespoon
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lemon juice
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1 cup
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kirch
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2 tablespoons
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flour
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2 tablespoons
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white pepper
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2 tablespoons
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nutmeg
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2 loaves
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crusty French bread
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raw vegetables
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Cooking Instructions
Cut the Gruyere and Emmenthal cheese to fit in a food processor. Shred cheeses in a food processor with the shred tool attached. After shredding add 1 tablespoon of flour and stir into the cheese mixture.
Rub the inside of a heavy pot with a crushed garlic clove. Pour white wine, kirsh and lemon juice into the pot. Heat over a medium heat flame until the wine is hot but not boiling.
Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce. Add nutmeg and white pepper to taste.
Cut a loaf of crusty French bread into 1" cubes. Remove the pot and place on a fondue stand and serve surrounded by bread and vegetables.
Equipment List