Swiss Cheese Fondue

• Produce

  • 1 clove Garlic

• Baking & Spices

  • 1 1/2 tbsp Cornstarch
  • 1 Pepper and nutmeg, Freshly ground

• Dairy

  • 7 oz Emmentaler cheese, grated
  • 14 oz Gruyere cheese, grated
  • 7 oz Vacherin mont d'or cheese

• Beer, Wine & Liquor

  • 3 tbsp Kirsch
  • 1 cup White wine, dry

Found on oliviascuisine.com

Description

Ingredients

• 1 cup dry white wine, plus more if needed
• 14 ounces Gruyère cheese, grated
• 7 ounces Vacherin Mont dOr cheese (substitute: Brie), with rind removed
• 7 ounces Emmentaler cheese, grated
• 1½ tablespoon cornstarch
• 3 tablespoons Kirsch
• Freshly ground pepper and nutmeg to taste
• 1 clove of garlic, halved crosswise
• To serve: French or Italian bread crumbs, veggies (blanched broccoli, blanched cauliflower, tomatoes, carrots, mushrooms), fruits (grapes, apples, pears), salami, sausage, etc

Directions

• Combine the grated cheese and the Mont dOr (or Brie) in a bowl. Reserve.
• Rub the inside of a medium sized heavy pot with one of the garlic halves. Add the white wine and bring it to a simmer, over medium heat.
• Gradually add the cheese, stirring constantly until it melts, adding more wine if necessary.
• In a small bowl or cup, combine the cornstarch and the Kirsch, stirring until the cornstarch is dissolved. Add this mixture to the fondue, along with freshly ground pepper and nutmeg. Bring the fondue to a simmer, cooking (stirring constantly) until thickened, about 5 minutes.
• Rub a fondue pot set with the second garlic half. Transfer the fondue to the fondue pot and serve over a flame with the desired accompaniments.