Recipe

Fondue Recipe

	Swissjordanmom / All my dishes 7 months, 3 weeks ago This is a favorite of ours from our years in Switzerland. This is the most authentic (though Americanized due to lack of some ingredients) that I have developed yet. Enjoy! Prep:5m Cook:5m Servings:34	Swissjordan
	wine cheese filling

Does this look good? Yeah! / Nope

Fans

noir

Ingredients

1 garlic clove

1 1/4 cup dry Pinot Grigio (more or less)

1 lb Gruyere and Appenzeller cheese, chopped or shredded

pinch of nutmeg

1 T cornstarch

2T kirsh

ground black pepper

Directions

Rub interior of your stainless-steel large saucepan with

1 clove garlic, peeled and halved

Discard garlic and add to the pot:

1 1/4 cups dry Pinot Grigio (if you have any Swiss Chasselas, this would be better)

Bring to a simmer over medium heat. Add:

1 pound Gruyere and Appenzeller cheese, chopped or shredded (I'm not such a fan of the Appenzeller, so I go heavier on the Gruyere, it's really just a matter of taste preference)

Pinch of freshly grated or ground nutmeg

Cook, stirring with a wooden spoon, until the cheese is melted (the cheese and wine will not yet be blended)

Mix together in a thoroughly in a small bowl:

1 tablespoon cornstarch

2 tablespoons kirsh

Stir into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with:

ground black pepper

if the fondue is too thick, add more wine, if it is too thin, add more cheese

transfer to preheated fondue pot

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Comments

dandelion 7 months, 3 weeks ago said:
I tried to find out what Swiss Chaislass was, but it would not Google. Can you please tell me. From the recipe I would assume it is a wine. THX

cookingforfun 7 months, 3 weeks ago said:
Yes, that is just perfect

swissjordanmom 7 months, 3 weeks ago said:
Sorry, mispelt it. Chasselas. Here's a link from a vinnoble near where we lived: http://www.curiades.ch/commande.htm

noir 7 months, 3 weeks ago said:
I am a big fan of a *true fondue*...you have it here! Thank you! ^5!

sheryljordan 5 months, 3 weeks ago said:
I posted a competing (americanized) fondue recipe today, but all the props to your totally authentic one! I'll have to get up the courage to try that next time! I'm waiting for you to post some Raclette love... maybe someday soon we can share a cheese in person.
ps. if you're a random person reading this i'm not creepy, we're sisters-in-law!

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