Ingredients
What you need (4 people):
- Dry White Wine = Look for dry white wines from the Savoie or Jura
Regions, Eastern Foothills of France, the French Alps or from any part of Switzerland. My favorite wines are from Neuchatel, Switzerland. Look for White Wines that are made from the Chasselas grape. Dry is key! Grab a couple bottles at minimum.
- 2 parts Gruyere Cheese, 1 part Emnenthaler Cheese (about 1 ½
pounds for 4 people)
- Other Cheeses I love to mix in: Beaufort, Comte, Appenzeller,
Walliser Bergkase, Vacherin (add these if you can. This adds to the flavor).
- 1 clove Garlic
- 1 tbs Lemon Juice
- 2 tbs Potato Flour
- 1/4 tsp White Pepper
- Nutmeg and/or Paprika to taste
- 3 tbs Kirsch (also known as Kirschwasser - cherry brandy)
Preparation
Rub the inside of the fondue pot with the garlic clove - add clove to pot or discard it (your choice). Heat up the White Wine & Lemon Juice - should be hot but do not boil. Reduce heat to low and slowly add cheese while stirring. Slowly add remainder of ingredients while stirring. Stuff You Need For The Table: - French Baguette (cut into bite sized pieces) - Broccoli - Bell Peppers - Small Tomatoes - Cornichon Pickles - Salami - Whatever sounds good to you!
