Classic Swiss Three-Cheese Fondue
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
67
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping
2
Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic
3
Add the wine and lemon juice and bring to a bare simmer over medium heat
4
In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch
5
A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another
6
The fondue can bubble gently, but do not boil
7
Stir in the kirsch and season with the nutmeg and pepper
8
Transfer to a cheese fondue pot and keep warm over a fondue burner
9
Serve immediately with dipping ingredients