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Cheese Fondue - Authentic Swiss Recipe














   
 

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This authentic swiss cheese fondue recipe serves from 4 to 6 shameless eaters. The beauty of cheese fondue is its simplicity...simple delicious ingredients and accoutrements. Not all fondue is created equal though, technique and a little preparation is key. It is the little things that can make it great. Slicing the bread the night before is critical to get the perfect bread texture. Careful in higher elevation and dryer regions as the bread can become too dry.

Monitoring the heat and a steady figure eight stir allows the cheese to melt evenly. Always pour the kirsch-corn starch mixture slowly and allow the cheese to thicken. You can always add more, but you can't take it out. Traditionally, the Swiss serve only hot black tea with the fondue as they say it aids digestion. I say forget the tea, a glass of crisp white wine (not sweet) is the perfect compliment. The accoutrements you can dip are limited only by your imagination. My favorite is proscuitto...wrap a cube of bread, mushroom, or by itself. I hope you enjoy this recipe as much as I do.


Cheese Fondue - Authentic Swiss

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30 minutes
Wine/Beverage
Recommendations
  Sauvingnon Blanc, Fume Blanc
Cheese Fondue - Authentic Swiss

Ingredients
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2 loaves french sweet baguettes
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3 cloves garlic
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1 bottle semi-dry white wine (Sauv. or Fume Blanc)
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1 pound Emmenthal
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1 pound Gruyere
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3 tblsp Kirschwasser (Cherry Schnaps)
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3 tblsp cornstarch
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assortment cornichons, cocktail onions, mushrooms
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Instructions
The day prior to serving the fondue, slice the bread into bite-sized cubes and let dry out. Spread them out on a cookie sheet and turn occasionally. This is the secret to great fondue.To assemble fondue, rub interior of pot with garlic.
Leave the garlic in the pot and add the wine (yes, the whole bottle). Over a medium heat, bring the wine to a boil. With a slotted spoon or sieve, remove the garlic pieces from the pot. Add the shredded cheese, a handful at a time, to the wine.
Stir constantly with a wooden spoon (the Swiss say that the stirring motion should be in a figure eight pattern) and add cheese to the pot after each handful is fully melted.In a separate bowl mix the cornstarch with the Kirsch and add slowly.
Serving Suggestions
You can use a combination of 2,3, or 4 hard whole milk cheeses.


Originally Submitted
6/5/2006





5 Out of 5 from 1 reviews

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Cheese Fondue - Authentic Swiss Recipe - Entrees - Maindishes





 
     

   
   
 

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