Traditional Swiss Cheese Fondue

• Produce

  • 1 Garlic clove, large

• Baking & Spices

  • 1 pinch Black pepper, freshly ground
  • 1 pinch Nutmeg

• Bread & Baked Goods

  • 1 Baguette, medium

• Dairy

  • 398 1/2 g Emmental or mature comte cheese, grated
  • 398 1/2 g Gruyere or beaufort cheese, grated

• Prepared

  • 1 Crudites

• Beer, Wine & Liquor

  • 2 tbsp Sherry or kirsch, dry
  • 1 cup White wine, dry

• Other

  • To Serve

Found on supergoldenbakes.com

Description

Ingredients

• For the fondue
• 1 large garlic clove, lightly crushed
• 1 cup dry white wine (preferably from Jura)
• 200g | 7oz grated Gruyère or Beaufort cheese
• 200g | 7oz grated Emmental or mature Comté cheese
• 2 tablespoons dry sherry or kirsch
• pinch freshly ground black pepper
• pinch freshly grated nutmeg
• To serve
• medium baguette cut into small cubes
• crudites, boiled new potatoes, charcuterie

Directions

• Rub the garlic clove over the bottom and sides of a saucepan. You can leave the clove in for a stronger taste or discard.
• Pour in the wine and bring to a low simmer over medium-low heat.
• Reduce the heat to low. Gradually add the cheese, a few handfuls at a time, stirring slowly in a figure of eight.
• Continue until all the cheese is added. If it is not melting readily ,increase the heat, but only slightly
• Stir in the sherry, pepper and grated nutmeg.
• Transfer the melted cheese to your fondue pot to serve. Offer a platter of cubed bread, crudites etc for your guests to dip into the fondue. Give the pot an occasional stir to avoid the cheese setting.