Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Serves: 4
Ingredients:
1/2 lb. Swiss cheese- shredded
1/2 lb. Gruyere cheese- shredded
2 T. flour or cornstarch
1 garlic clove- halved crosswise
1 c. dry white wine
1 T. lemon juice
1 T. kirsch (cherry brandy)
1/2 tsp. dry mustard
Pinch of freshly grated nutmeg
Assorted dipping foods such as cubed day-old French bread, cubed ham, fruit, or veggies
Directions:
- Place shredded cheese and flour/ cornstarch in a plastic freezer bag
- Seal and shake to coat cheese with flour/ cornstarch
- Set aside
- Rub the inside of a 4-quart pot with the cut garlic, then discard
- Add wine and lemon juice to the pot
- Bring to a low simmer on medium heat
- Bit by bit, slowly stir cheese into the wine
- Stir constantly in a zig-zag pattern to prevent cheese from seizing and balling up
- Cook just until cheese is melted and creamy (do not boil)
- Once mixture is smooth, stir in kirsch, mustard, and nutmeg
- Transfer cheese to a fondue serving pot set over a low flame to keep warm
- Serve with dipping foods of choice
*Anne found recipe here
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