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Recipes Forum - Traditional Fondue


Ingredients:

  • 1 1/2 cups (6 ounces, 180 g ) shredded Gruyere


  • 1 1/2 cups (6 ounces, 180 g ) shredded Emmental


  • 1/2 cup (2 ounces, 60 g ) shredded Appenzeller


  • 2 to 3 tablespoons of all purpose flour


  • 1 clove garlic, halved


  • 1 cup (1/4 l ) dry white wine


  • 1 teaspoon fresh lemon juice


  • Splash of kirsch, a swiss liquor (optional)


  • Freshly ground pepper, to taste


  • Pinch of nutmeg


  • Crusty bread cut into large cubes


  • Directions:

    The optimal choice of pots is a steel or cast iron medium sized
    pot (2 quart) with an enameled interior.
    In a medium sized bowl,
    combine the three cheeses and toss with the flour.
    Rub the
    inside of the fondue pot with the garlic halves.
    Add the wine and
    heat over medium heat until hot, but not boiling.
    Stir in lemon
    juice and kirsch.
    Add a handful of cheese at a time to the wine
    mixture, stirring constantly and not adding more cheese until
    the previous has melted, bubbling gently and has the
    appearance of a light creamy sauce season with pepper and
    nutmeg.
    Remove the pot from the heat and place over an
    alcohol safety burner on the table.
    Adjust the burner flame so
    the fondue continues to bubble gently.
    Serve with plenty of
    crusty bread cubes.


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