Classic Swiss Fondue
Instructions:
Eating fondue, Switzerland’s most famous cheese dish, is a social occasion, best saved for small groups. It is important to use a dry, slightly acidic wine, such as sauvignon blanc, or the cheese won’t melt smoothly. 1 garlic clove, cut in half 11â„2 cups dry white wine 1 tablespoon kirsch or brandy 8 ounces Swiss or Emmental cheese, shredded (2 cups) 8 ounces Gruyère cheese, shredded (2 cups) 3 tablespoons all-purpose flour 1â„8 teaspoon ground black pepper pinch ground nutmeg 1 loaf (16 ounces) French bread, cut into 1-inch cubes
Makes 6 first-course servings. Prep: 15 minutes Cook: 15 minutes
- Rub inside of fondue pot or heavy nonreactive 2- quart saucepan with garlic; discard garlic. Pour wine into fondue pot. Heat over medium-low heat until very hot but not boiling; stir in kirsch.
- Meanwhile, in medium bowl, toss Swiss cheese, Gruyère, and flour until mixed. Add cheese mixture, one handful at a time, to wine, stirring constantly and vigorously until cheese has melted and mixture is thick and smooth. If mixture separates, increase heat to medium, stirring just until smooth. Stir in pepper and nutmeg.
- Transfer fondue to table; place over tabletop heater to keep hot, if you like. To eat, spear cubes of French bread onto long-handled fondue forks and dip into cheese mixture.