Classic Fondue

fondueRecipe used with the permission of Emmi Roth

  • 1/2 lb. Emmentaler
  • 1/2 lb. Gruyère
  • 1 clove garlic
  • 1 Tbsp. lemon juice
  • 1 c. dry white wine or kirsch
  • 2 Tbsp. flour, pepper, nutmeg
  • 2 loaves crusty French bread, raw vegetables, or potatoes

Preparation: (approx. 15 minutes) Grate, shred, or finely dice the cheeses. Dip cheese in flour to coat. Cut bread into 1” cubes or vegetables into bite-sized pieces.

Cooking: (approx. 15 minutes) Rub inside of pot with cut garlic clove. Place pot on stove top. Pour wine into pot. Heat over medium heat until wine is hot but not boiling. Add lemon juice. 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 pepper and nutmeg to taste. Bring to boil, remove pot, and place on lighted burner on top of table.

Yields 4 servings.

 

 

,

Comments are closed.