Fondue

Ingredients

• 1 ½ cups (180 g) Gruyere, shredded
• 1 ½ cups (180 g) Emmenthaler, shredded
• ½ cup (60 g) Appenzeller, shredded
• 2-3 Tbsp flour
• 1 garlic clove, halved
• 1 cup dry white wine
• 1 tsp lemon juice
• 1 dash Kirsch, and more for drinking
• fresh pepper
• 1 pinch nutmeg
• crusty bread, cubed

Recipe

• Toss cheeses with the flour
• Rub inside of fondue pot (caquelon) with garlic clove
• Add wine and heat until hot but not boiling
• Stir in lemon juice and kirsch
• Add cheese a handful at a time and stir to melt
• Season with pepper and nutmeg
• Remove from heat and place over burner flame
• Serve with bread for dunking

Note: often Fondue is served with strong sweet black tea and a shot of Kirsch. The bread is dipped in kirsch before being dipped in the cheese.