Swiss Fondue Recipe 1
- 1.2 kg (2.6 lb.) Swiss cheese (see note below)
- 6 small glasses of very dry white wine, e.g. a light, fairly acidic "Fendant"
- 100 ml (6 tbsp.) kirsch
- 3-4 cloves of garlic, cut into pieces
- freshly ground pepper to taste
- no salt - there's enough in the cheese
- baguette (day-old - it holds together better)
- 3 tbsp. cornstarch, which makes the mixture lighter than using flour
- a pinch of baking soda, added at the last minute to make the fondue foamier and lighter
- a pinch of nutmeg
Traditional accompaniments (optional)
- potatoes (skins on), not too cooked
- a plate of Swiss dried meats (Valais or Grisons)
- Cornichons, pearl onions
1. Remove the rind from the cheeses. Grate the dry cheeses coarsely and dice the fatty cheeses.
2. Peel the garlic cloves, removing the germ. Rub the fondue pot generously with one clove. Coarsely chop the other cloves.
3. Place the cut-up cheese into the pot; add the garlic.
4. Pour the wine and kirsch over the cheese; if you decide to use starch, dissolve it in wine before stirring into the cheese.
5. Melt the cheese over very low heat; stir constantly in a figure-8 pattern to achieve a smooth mixture.
6. Add pepper to taste - but at the end, otherwise it becomes bitter.
7. Keep the pot on the warmer throughout the meal; serve the bread cubes in a basket along with the other accompaniments. Enjoy !