Recipes

Traditional Cheese Fondue

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Nino Salvaggio
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Serves: 4

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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Ingredients

  • 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

Instructions

  1. 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.
  2. 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).
  3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Notes

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)

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