Traditional Swiss Cheese Fondue
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Traditional Swiss Cheese Fondue
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Traditional Swiss Cheese Fondue is deliciously rich and the perfect retro festive dish to share at your Christmas dinner party.
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Ingredients
- For the fondue
- 1 garlic lightly crushed, large clove
- 1 cup white wine preferably from Jura, dry
- 200 g gruyere cheese 7oz grated, or Beaufort cheese
- 200 g Emmental cheese 7oz grated, or mature Comté cheese
- 2 tablespoons dry sherry or kirsch
- pinch black pepper freshly ground
- pinch nutmeg freshly grated
- To serve
- baguette medium, cut into small cubes
- crudites boiled new potatoes, charcuterie
Instructions
- Rub the garlic clove over the bottom and sides of a saucepan. You can leave the clove in for a stronger taste or discard.
- Pour in the wine and bring to a low simmer over medium-low heat.
- Reduce the heat to low. Gradually add the cheese, a few handfuls at a time, stirring slowly in a figure of eight.
- Continue until all the cheese is added. If it is not melting readily ,increase the heat, but only slightly
- Stir in the sherry, pepper and grated nutmeg.
- Transfer the melted cheese to your fondue pot to serve. Offer a platter of cubed bread, crudites etc for your guests to dip into the fondue. Give the pot an occasional stir to avoid the cheese setting.
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