Swiss Cheese Fondue

By The Canadian Living Test Kitchen

120 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	665665 cal
pro	32 g32g pro
total fat	28 g28g total fat
sat. fat	15 g15g sat. fat
carb	66 g66g carb
fibre	4 g4g fibre
chol	83 mg83mg chol
sodium	868 mg868mg sodium
% RDI:	-
calcium	7777 calcium
iron	2222 iron
vit A	2323 vit A
vit C	55 vit C
folate	4848 folate

Fully ripened cheese and good-quality wine make for the best fondue. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pruneau or Slivovitz) or apple brandy, such as Calvados, is also recommended.

Ingredients

1 clove garlic 1 1clove garliccloves of garlic
2 cups dry white wine 2 2cups cupsdry white wine
1 1lb lbEmmental cheese, shredded (4 cups/1 L)
1 1lb lbGruyère cheese, shredded (4 cups/1 L)
2 tbsp cornstarch 2 2tbsp tbspcornstarch
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 grated nutmeg 1 1grated nutmeg
2 tbsp kirsch 2 2tbsp tbspkirsch
2 2baguettebaguettes, cut in 1-inch (.5 cm) cubes
1 apple , cored and cubed1 1appleapples, cored and cubed
1 pear , cored and cubed1 1pearpears, cored and cubed

Preparation

Cut small slits in garlic clove; rub clove all over inside of fondue pot. Pour in all but 2 tbsp (25 mL) of the wine; bring to simmer over medium heat on stove top.

Add Emmenthal and Gruy? cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir into fondue pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute. Stir in kirsch.

Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often. Serve with bread, apple and pear cubes to skewer and dip into cheese mixture.

Additional information :

Appetizer
Air-Dried Beef and Pickles
In Switzerland, a cheese-fondue supper usually begins with an appetizer of paper-thin slices of the famous air-dried cured beef called B?nfleisch, which is made high in the Alps in the canton of Graub?n. A Rocky Mountain version is produced in Alberta, and smoke-cured beef is made in Ontario. Italian air-dried beef, or bresaola, or cured ham, such as prosciutto or Rohschinken, can also be offered. Accompany the meat with pickled gherkins and pearl onions.

Variations

Appenzeller Fondue: Replace Gruy? cheese with Appenzeller cheese. Add 1 tbsp (15 mL) lemon juice.

Fribourgeois Fondue: Replace Gruy? or both cheeses with Vacherin cheese from Fribourg, Switzerland.

Garlic Fondue: Instead of rubbing the pot with garlic, add 3 cloves garlic, thinly sliced, to wine at beginning of cooking.