Cheese Fondue
Author: Amanda - Life at Cloverhill
Serves: 6 servings
- ½ lb Gruyère Cheese
- ½ lb Emmenthaler or Jarlsberg Swiss Cheese
- 2 tbsp Flour (or Cornstarch for gluten allergies)
- 1 clove Garlic, sliced crosswise
- 1 cup Dry White Wine
- 1 tbsp Lemon Juice
- 1 tbsp Kirsch (Cherry Brandy)
- ½ tsp Dry Mustard Powder
- Pinch of Nutmeg
- Dipping Foods - French Bread, Blanched Broccoli, Carrots and Cauliflower, Green Pepper, Peeled Apples and Pears, etc.
- Grate cheese and put in a large freezer bag. Add in flour and toss to coat. Set aside.
- Rub a large pot with the garlic pieces and then discard. Add in the wine and lemon juice and bring to a simmer on medium heat.
- Slowly add cheese to wine. Stir constantly in zigzag pattern to prevent balling up. Cook until the cheese is melted and creamy. Do NOT let boil.
- Stir in brandy, mustard and nutmeg.
- Transfer to the fondue pot and start dipping!
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2012/02/cheese-fondue.html
3.5.3251