A traditional Swiss dish made with melted cheese and white wine. The cheese is melted in a pot over a low heat and served with pieces of bread or vegetables. It is usually eaten with a long-handled fork and dipped into the cheese.
Ingredients
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2 lbs Gruyere cheese
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2 lbs Emmenthaler cheese
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1 cup White wine
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1 tbsp Garlic
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1 tsp Nutmeg
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1 tbsp Kirschwasser
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2 tsp Cornstarch
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2 tsp Salt
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1 tsp Pepper
cheese
fondue
Swiss
wine
Main Course
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- short description
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Grate the cheese and set aside.
Melt the butter in a fondue pot.
Add the wine, garlic, nutmeg, and kirschwasser.
Bring to a simmer and add the grated cheese.
Stir until the cheese is melted and creamy.
Mix the cornstarch with a bit of cold water and add to the fondue.
Stir until thickened.
Season with salt and pepper.
- detailed description
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Grate the Gruyere and Emmenthaler cheese and set aside.
Melt the butter in a fondue pot over medium heat.
Add the white wine, garlic, nutmeg, and kirschwasser to the pot and bring to a simmer.
Gradually add the grated cheese to the pot, stirring constantly until the cheese is melted and creamy.
Mix the cornstarch with a bit of cold water and add to the fondue, stirring until thickened.
Season with salt and pepper to taste.
Serve with pieces of bread or vegetables.
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