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Traditional Cheese Fondue
The traditional recipe below is a good one to get you started, but there are thousands of other recipes you can try in countless books and publications.
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- ½ lb Gruyere Cheese, grated (rind removed)
- ½ lb Emmentaler Cheese, grated (rind removed)
- 1 Clove Garlic, fresh
- 1 Cup White Wine semi-dry
- 1 TBSP Lemon Juice, fresh
- 1 TBSP Cornstarch
- 1 TBSP Kirsch (Cherry Liquor) (optional)
- To Taste White Pepper and or Nutmeg
- Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
- In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).
- Transfer to a cheese fondue pot and keep warm with burner. Serve right away.
What to Dip
- •Crusty cubes of French or Italian bread (leave a piece of crust on each cube)
- •Cooked, boneless chicken or ham, (bite sized cubes)
- •Nino’s Homemade Italian Sausage
- •Cooked Red Skin or Fingerling Potatoes
- •Asparagus Spears
- •Broccoli or Cauliflower Florets (blanch first)
- •Colorful Bell Peppers
- •Granny Smith Apple Wedges
Nino Salvaggio http://www.ninosalvaggio.com/