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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) (2 ounces) grated appenzeller (or additional gruyere and emmental |
1 1/2 cup(s) (6 ounces) grated emmental cheese |
1 1/2 cup(s) (6 ounces) grated gruyere cheese |
2 to 3 tablespoon(s) cornstarch or all-purpose flour |
crusty bread cut in large cubes |
1 cup(s) dry white wine |
1 tablespoon(s) fresh lemon juice |
freshly ground black pepper to taste |
1 clove(s) garlic, halved |
1 pinch(s) nutmeg |
splash of kirsch (optional) |
Directions:
1. In a bowl, toss the cheese with cornstarch or flour.
2. Rub garlic halves around the inside of flameproof fondue pot or large saucepan. Discard garlic. Add wine and bring to a simmer over medium heat on stovetop, or on fondue stand set over an alcohol burner. Reduce heat to medium-low.
3. Add a handful of cheese to pot, stirring constantly in a figure-eight motion with a wooden spoon. Let cheese melt, then add more cheese, a handful at a time, until all cheese is completely melted. Keep the fondue at a very gentle simmer.
4. Add lemon juice, kirsch if using, pepper and nutmeg. If mixture is too thick, add a little more wine; if too thin, simmer a bit longer to thicken.
5. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread cubes.
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