Recipe: CLASSIC CHEESE FONDUE

(serves 4-6)

A)
1 garlic clove crushed

B)
200-250g Swiss Gruyere shredded
200-250g Swiss Emmenthal shredded*
100g Swiss Appenzeller shredded*
500ml Light Dry White Wine **
Nutmeg freshly grated
Black Pepper freshly ground
Pinch Salt

C)
20 ml Cornstarch
30 ml Kirch ***

D)
1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf cubed

METHOD:

1. Rub enameled or heavy stainless steel 2L pot with A), then leave in pot.
2. Add B), place pot on medium heat.
3. Stir continuously 8-10 minutes until cheese has melted and wine has mellowed.
4. Increase heat, to med-high, continue stirring.
5. Combine C) well and add to pot and stir. Continue stirring until mixture has thickened, do not boil.
6. Taste for seasoning, keep warm, and serve.

* For a more complex flavour try “cave aged” Gruyere.
French Comte Gruyere is also a suitable replacement for Swiss Gruyere

** Swiss White wines are not available in BC. Try an Alsatian Pinot Gris or Blanc or blend such as Hugel, “Gentil”

*** Kirch is a distillate of Black Cherries, Swiss is best, although an Austrian Brand, “Schloss” is suitable. Also drink with fondue.

Tradition dictates if a man looses his cubed bread for his fork a round of drinks must be supplied, a woman looses hers a kiss is proffered!