Cheese Fondue

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Cheese FondueCheese Fondue: Cheese Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.

Ingredients (serves 4):

  • 300 gms Swiss-style cheese (such as Jarlsberg or Emmenthaler), shredded
  • 300 gms Gruyere cheese, shredded
  • 2 tbsp cornstarch
  • 1 garlic clove, halved crosswise
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 tbsp lemon juice
  • 1 tbsp kirsch (cherry brandy)
  • 1/2 tsp dry mustard
  • Pinch of freshly grated nutmeg
  • Assorted dipping foods such as:
    • Cubed day-old French bread
    • Cubed ham
    • Blanched broccoli
    • Blanched carrots
    • Blanched cauliflower
    • Cherry tomatoes
    • Chopped green bell peppers
    • Peeled and chopped apples or pears

Special equipment recommended:

  • A fondue pot

Method:

  • Rub the inside of a 4 liter pot with the cut garlic and then discard the garlic.
  • Place the shredded cheese and cornstarch in a plastic freezer bag.
  • Seal, shake to coat the cheese with cornstarch.
  • Set aside.
  • Add the wine and lemon juice to the garlic coated pot.
  • Bring to a low simmer on medium heat, do not let it boil.
  • Bit by bit, slowly stir the cheese into the wine.
  • Stir constantly in a zig-zag pattern to prevent the cheese from balling up.
  • Cook until the cheese is melted and creamy.
  • Do not let boil.
  • Stir in kirsch, mustard and nutmeg.
  • Transfer the cheese to a fondue serving pot, set over a low flame to keep warm.
  • Arrange various dipping foods around the fondue pot.
  • To eat, spear dipping foods with fondue forks or small forks.
  • Dip to coat with the cheese, and eat.

Note:

  • If your fondue pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.

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