What originated as a peasant meal in Switzerland in the early 19th century became a popular entertaining dish in the 60's and 70's is now back as a fun, retro addition to party menus.
This recipe is a traditional Swiss Cheese Fondue, but I've also made fondues out of basically any bits of leftover cheeses that I find in the fridge. Hot, melty cheese combined with alcohol...you really can't go wrong.
Classic Cheese Fondue
1 garlic clove
1/2 pound Gruyere, shredded
1/2 Swiss Cheese (Emmenthaler or Jarlsberg), shredded
2 tablespoons flour or cornstarch
1-1/2 cups white wine
2 tablespoons Kirsch (cherry flavored brandy)*
1/2 teaspoon dry mustard
Pinch of nutmeg
Rub inside of fondue pot all over with garlic clove. Discard garlic clove.
Toss cheese with flour and set aside.
Add wine to a medium saucepan and bring to a gentle simmer over medium heat. Slowly add cheese mixture and stir with a wooden spoon until cheese is melted and mixture is smooth. Stir in in Kirsch, dry mustard and nutmeg. Pour into fondue put and serve with cubed French bread, apples and blanched veggies for dipping.
*If you don't have Kirsch you can substitute Aperol, Applejack or any brandy or Cognac.
|Ben and Julie-dog taking a Fondue break.|