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Cheese Fondue

Page history last edited by PBworks 13 years ago

Cheese Fondue

 

I was astonished to discover that many Swiss make fondue from a plastic sack of who-knows-what which is purchased in the supermarket. A one-on-one tase test of this recipe has demonstrated that the old way is better (and not any slower).

 

I use a medium size enamled cast-iron saucepan for the fondue. Soak it in water overnight before trying to clean it.

 

  • 1 1/2 cups dry white wine
  • 1 clove garlic (or 3 or 5), peeled and smashed

 

  • 1/2 lb Gruy√®re cheese, coarsely grated
  • 1/2 lb Emmenthaler cheese, coarsely grated
  • 1 Tbsp cornstarch

 

  • 2 Tbsp kirshwasser
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • pepper
  • or try lemon juice, paprika

 

  • french bread in 1/2 inch cubes

 

  1. Boil the garlic in the wine for 2 minutes and then remove it.
  2. Add the combined cheeses and cornstarch over low heat, stirring to melt.
  3. Add the seasoning ingredients and serve over a table burner with the bread.

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