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Classic Swiss Fondue

Jean Allsopp
Yield Makes 2 cups
When melting the cheese, stir in a crisscross motion to keep it from forming a ball.

Ingredients

  • 3/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (6 ounces) shredded Emmentaler cheese
  • 1 cup (4 ounces) Gruyère cheese
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg (optional)
  • 2 teaspoons cornstarch
  • 1 tablespoon cherry brandy (Kirsch)
  • Cubed French bread or steamed vegetables

How to Make It

  1. Bring wine and lemon juice to a low boil in a heavy saucepan; add cheeses, pepper, and nutmeg, if desired. Reduce heat to medium-low, and cook, stirring constantly, 5 to 7 minutes or until cheese melts.

  2. Whisk together cornstarch and cherry brandy. Stir mixture into cheese; cook, stirring constantly, 3 minutes or until thickened. Transfer to a fondue pot, and keep warm. Serve with cubed bread or steamed vegetables.