Swiss Three-Cheese Fondue Recipe
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Swiss Three-Cheese Fondue

1 garlic clove, peeled
1 cup dry white wine
1 tablespoon fresh lemon juice
8 ounces Gruyère cheese, rind trimmed and discarded, and shredded (about 21/2 cups)
8 ounces Emmentaler, rind trimmed and discarded, shredded (about 21/2 cups) 3 ounces Appenzeller cheese, cut into small cubes (about 21/2 cups)
4 teaspoons cornstarch
1 tablespoons kirsch
A few gratings fresh nutmeg
Freshly ground pepper, to taste

Rub inside of medium, heavy-bottomed saucepan with garlic; discard garlic. Add wine and lemon juice and bring to bare simmer over medium heat.

In medium bowl, toss Gruyère, Emmentaler and Appenzeller cheese with cornstarch. A handful at a time, stir cheese mixture into wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in kirsch and season with nutmeg and pepper.

Transfer to cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

Note: For dipping, use any of the following: Mixed grain bread or French bread cut into cubes; cooked chicken breast cubes; cooked garlic sausages cut into bite-sized pieces; boiled new potatoes; asparagus spears or other cut vegetables.

Makes 4-6 servings.

Source: 'Fondue' by Rick Rodgers


Recipe from Razzle Dazzle Recipes
All graphics by Debbie