Gruyere Cheese fondue
- Gruyere Cheese - 500 gr (1.2 lbs)
- Emmenthal Cheese - 250 gr (8.8 oz)
- Fontina Cheese - 250 gr (8.8 oz)
- Garlic - 1 clove, halved lengthwise, deveined
- Dry White wine (ie: Sauvignon Blanc) - 1 Cup
- Corn starch - 1 Tablespoon
- milk - 1/2 cup
- Nutmeg - 1 teaspoon
- Black Pepper - Based on personal preferences
- Baguette - 1, preferable one day old, if not warm but not toasted.
- Sausages - 6 cut in thick slices
- Champignon - 10-12 medium, fresh
- Kirsch - (cherry brandy), 1 small glass
- Grate the cheeses and put them on large cutting board. Make small piles rather than a large one. You want the cheese to be at room temperature so that they will melt easily and faster.
- In a clay pot (large enough to fit all the cheeses) rub the garlic clove to its bottom. You can keep a couple of small pieces of the garlic. This will add an interesting flavor.
- Add the white wine and heat the pot. Let the wine evaporate 1/3. In the meantime heat the milk and disolve the corn starch stirring energetically. Make sure it's all well dissolved.
- Add the cheeses in small batches. Always starting but the ones that have a harder paste.
- While the cheeses are melting, stir them with a wooden spoon forming an 8-shape while stirring. This will help prevent the cheese to stick to the bottom -the spoon should be touching the bottom when stirring- as well as form a more homogeneous paste. This process might take some time, so don't rush it. You want the cheese to melt together and to be seamlessly integrated.
- Don't let the cheese boil. Once you have melt all the cheeses, add the milk/ corn starch mix little by little as you continue stirring with the 8-shape movement.
- Pour the kirsch and let the alcohol to evaporate.
- Season by grinding nutmeg and black pepper. You can add a little bit of tarragon if you like.
- Serve with bread cubes and sausage.
A classic version of the Swiss fondue. If you love cheese, it’s right in your alley.Add to Favourites