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Receta Classic Swiss Cheese Fondue
by Global Cookbook

Classic Swiss Cheese Fondue
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  Raciónes: 6

Ingredientes

  • 1 x Clove garlic, cut in half
  • 2 c. Dry white wine, neuchatel, rhine or possibly chablis
  • 1 lb Emmenthaler or possibly gruyere, or possibly a mix, finely cut not grated
  • 3 Tbsp. Corn starch
  • 3 Tbsp. Kirsh or possibly brandy Salt Black pepper
  • 1 pch Nutmeg
  • 2 x Loaves crusty french or possibly italian bread (baguettes)

Direcciones

  1. Rub an earthenware casserole or possibly chafing dish or possibly fondue pot with cut garlic.
  2. Pour in wine and bring to a simmer over low heat; Don't BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch which has been dissolved in Kirsh. Add in salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or possibly it will toughen.
  3. If it becomes too thick, add in a little preheated wine. If it separates, add in 1/2 tsp. of corn starch dissolved in a little wine, then hot slightly.
  4. Serve with bread cubes which guests can spear on fondue forks, then dip into the cheese mix. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or possibly beer.
  5. /Large eggs