Swiss Cheese Fondue (The Best)
Swiss Cheese Fondue (The Best)
Rating: (1 rated)
  • 2 small garlic cloves, lightly crushed
  • 14 oz (400 g) cave-aged Gruy√®re cheese, grated
  • 3.5 oz (100 g) Emmentaler Swiss cheese, grated
  • 3.5 oz (100 g) Swiss Vacherin cheese, grated
  • 4 tsp cornstarch
  • Freshly ground black pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1 1/4 cups (310 ml) Riesling (or other dry white wine)
  • 4 tsp (20 ml) Kirsch (optional)
  • Preparation
  • Rub the inside of a fondue pot with one garlic clove. Finely chop both garlic cloves and place them in the pot.
  • Add the cheese, cornstarch, pepper and nutmeg. Toss to combine.
  • Add the wine and cook over medium heat, stirring constantly with a wooden spoon, until the cheese has melted and the mixture is smooth.
  • Simmer very gently for about 30 seconds, add the kirsch, if desired. Adjust the seasoning. Place on a fondue burner and serve immediately with the dipping accompaniments of your choice.
  • Description
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