Swiss Fondue
By: Anonymous
Published: Tuesday, December 22, 2009 - 11:29pm

Ingredients




1/2 lb Emmentaler
1/2 lb. Le Gruyere
1 clove garlic
1 Tbsp. lemon juice
1 cup dry white wine or kirch
2 Tbsp. flour
Pepper and nutmeg to taste
2 loaves crusty French bread, raw vegetables or cooked potatoes, cubed

Preparation

1 INGREDIENTS: 2 Yields: 4 servings 3 1/2 4 lb 5 . Emmentaler 6 1/2 lb. Le Gruyere 7 1 clove garlic 8 1 Tbsp. lemon juice 9 1 cup dry white wine/kirch 10 2 Tbsp. flour, pepper, nutmeg 11 2 loaves crusty French bread, raw vegetables or potatoes 12 CLASSIC FONDUE RECIPE 13 PREPARATION: 14 Shred or finely dice the cheeses. Dip cheese in flour. Cut bread into 1-inch cubes or vegetable into bite size 15 pieces. 16 COOKING: 17 (approx. 15 minutes) 18 Rub inside of pot with cut garlic clove. Place pot on stove top. Pour wine into pot. Heat oover medium heat flame until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to boil, remove pot and place on lighted burner on top of table.

About

This recipe is courtesy of Emmi cheese.