Classic Swiss Fondue Recipe

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Classic Swiss Fondue

Vicki Butts (lazyme)

By
@lazyme5909

A traditional Swiss fondue is served with cubes of crusty bread, pickled vegetables such as small, sweet gherkins, and a glass of icy kirsch. Kirsch is the traditional spirit used to dissolve the cornstarch added to a classic fondue, but it can be replaced with vodka or regular brandy.

From Fondue It! by Silvana Franco.


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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Fondue

Ingredients

1 large
garlic clove
1 c
dry white wine
2 Tbsp
dry white wine
1 tsp
fresh lemon juice
7 oz
gruyere cheese, grated
7 oz
emmental cheese, grated
1 Tbsp
cornstarch
1 Tbsp
kirsch or brandy
salt and freshly ground white pepper

DIPPERS:

cubes of bread
pickled vegetables

Directions Step-By-Step

1
Halve the garlic clove lengthwise and rub the cut surfaces over the bottom and sides of the fondue pot. Add the wine and lemon juice and gently warm through.
2
Stir in the cheeses and heat gently, stirring until melted, but do not let the mixture boil.
3
In a separate bowl, dissolve the cornstarch in the kirsch, then stir into the fondue. Slowly bring to a boil, stirring, until thickened. Season to taste, then lower the heat. Serve with cubes of bread and pickles for dipping.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Eastern European
Other Tag: Quick & Easy