By Andrew Zimmern
Made the traditional way with a mix of Swiss cheeses and white wine, this recipe couldn’t be any easier. I like to serve this dish with plenty of sliced sausage, roasted or blanched cauliflower, cubed crusty bread, and steamed new potatoes.
Classic Swiss Fondue
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 8 ounces cave aged Gruyere cheese, grated
- 8 ounces Emmentaler cheese, grated
- 3 ounces Appenzeller cheese, grated
- 4 teaspoons cornstarch
- 2 tablespoons Kirsch
- fresh nutmeg, salt and white pepper to taste
- Bread cubes
- Cooked chicken
- Cooked knockwurst
- Warmed weisswurst
- Boiled new potatoes
- Steamed green vegetables
- Steamed cauliflower
- Steamed carrots
Rub the inside of a heavy bottomed pot with the garlic clove, discard garlic.
Add the wine and lemon and bring to a simmer.
Add the cheeses and corn starch in 3 batches, being careful not to boil the cheese. Be sure the cheese is fully melted and incorporated before moving on to the next batch.
Add the kirsch and seasonings.
Pour into a fondue pot, over low heat and serve.