Authentic Swiss Fondue
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- 1 clove
- 2 c
- dry white wine
- 3 Tbsp
- kirschwasser (distilled cherry liquer - not sweet!)
- 3 Tbsp
- 1/4 tsp
- baking soda
- each of paprika, nutmeg and white pepper
- 1 lb
- authentic swiss gruyere cheese (not processed), grated
- 1/2 lb
- swiss emmenthaler cheese, grated
1Rub the inside of the fondue pot with garlic clove, then discard.
2Pour wine into fondue pot and heat on HIGH until bubbles start to rise to the surface.
3Meanwhile, mix cornstarch and kirsch in a custard cup, set aside. Mix the baking soda and spices in another custard cup and set aside.
4When wine is ready, add the grated cheeses by "thirds", stirring constantly after each addition until cheese is melted.
5When mixture starts to bubble, stir the cornstarch mixture again and quickly add to the melted cheese. Stir constantly until mixture is thickened, about 1-2 minutes.
6Reduce heat to MEDIUM and add the baking soda and spice mixture. Mix well. Be very careful at this point as the mixture will start to "foam up". Keep stirring and have guests start to dip their bread cubes in the fondue to keep pot from overflowing.
7Serve with cubes of crusty "European" style bread for dipping. When cutting bread into cubes, try to cut so each cube has crust on it. This will prevent the bread from falling off of the fork and into the fondue.
9This fondue can also be prepared on your stovetop and then transferred to a traditional ceramic fondue pot and kept warm using "sterno".
One of the "delicacies" from this dish is the small amount of melted cheese that is left in the bottom of the pot ..... it will start to brown and has a wonderful toasty, nutty flavor. So, try leaving a small amount in the bottom of the pot ..... let it brown .... and then fight with your guests about who gets to eat it!!!