An 18th-century Swiss invention
6 ounces of Emmentaler or Swiss cheese, shredded (1-1/2 cups)
6 ounces of Gruyere cheese, shredded (1-1/2 cups)
2 teaspoons of cornstarch
1 clove of garlic, halved
3/4 cup plus 2 tablespoons of dry white wine
1-1/2 teaspoons of Kirsch or other cherry brandy (optional)
Dash of ground black pepper
Dash of freshly grated nutmeg
1 loaf of crusty country bread, cut into 1-inch chunks
In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room
temperature for 30 minutes. Then add cornstarch, toss gently and set aside.

Rub the inside of a large sauce pan with the halved garlic clove and discard the
garlic. Heat the wine over medium heat until small bubbles rise to the surface. Just
before the wine boils, reduce the heat to low and stir in the cheeses, a little at a time,
stirring constantly and making sure cheeses melt before adding more. Stir until
mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg.

Transfer the cheese mixture to a fondue pot. Keep mixture bubbling gently over an
outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, stir in a
little more wine.) Dip bread cubes into cheese mixture using long skewers. Makes
about 8 servings.
The Main Courses Chef presents ...
Fondue
at The Fatted Café
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