400 grams Appenzeller cheese or similar, grated
400 grams mature Gruyere cheese, grated
1 1/4 cup dry white wine of choice (young is best)
1 garlic clove, minced
1 tablespoon cornstarch
2 tablespoons kirch (cherry liqueur)
Pinch of fresh nutmeg
Ground black pepper, to taste
Sprinkle a large sauce pan with salt. Vicorously rub the inside of the pot with garlic, and discard. Bring wine to a boil over medium heat.
In a medium bowl, stir to combine the cheeses and cornstarch.
While whisking constantly, add the cheese mixture in four additions to the wine. Be sure each addition is completely melted before adding the next addition. Once all the cheese has melted, cook for a minute more. Add kirsch and nutmeg. Season with salt and black pepper.
Remove from heat, pour into fondue pot or pots. Set the heat to low to maintain a low simmer and serve immediately with fresh artisan bread, vegetables, and meat of your choice.
6 comments:
Delightful! It's making me hunger for this luscious fondue! <3 and Hugs!
I love Fondue, haven't had any for years (!) and yours makes me hungry now!!! Thank you so much for sharing, Mia!
Thank you so much ladies!!
I have never had fondue unless you count mopping up cheese sauce with a hunk of bread,your cheese combination looks fantastic.
Thanks, Mike. I stumbled across a great online store that sells all the yummy cheeses that I missed from Europe. I love this combination. Strong and smelly. :)
wow!!mouth watering!!
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