Swiss Fondue
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a bowl dredge the cheese in flour
2
Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine
3
Heat on stovetop until warm but not boiling
4
Add a little lemon juice
5
Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency
6
Add Kirsch and season with salt, pepper and nutmeg
7
Let mixture come to a boil, then take to table and set over a lighted burner
8
Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian