Classic Swiss Cheese Fondue |
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1 garlic clove, cut in
half* * Garlic lovers mince two cloves very finely and drop into fondue pot before wine is added. ** Do not use US made Swiss cheese - for reasons not known to us [KTK], US cheeses melt into a much sticker, stringier mess than Swiss cheeses. For this recipe, buy the original, Swiss produced cheeses. Substituting Raclette for all or part of the Gruyere is fine. All the cheeses should be very coarsely grated or diced, not finely grated or ground. (Finely grated or ground cheese tends to lump.) ***To make Welsh Rabbit, decrease corn starch to 1 1/2 Tbsp and increase pepper. Worchester sauce optional. **** A pinch of ground chipotle peppers is a wonderful addition but not authentic. Black pepper is traditional and should not be omitted, even with the chipotle. Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits. When melted, stir in corn starch that has been dissolved in Kirsh. Add pepper and nutmeg. Taste before adding salt. Stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer. |