Swiss Fondue

A recipe given to me by Swiss friends when I visited them many years ago. It is our family’s Christmas Eve tradition.

Ingredients

  • 1 garlic clove, halved
  • 1 pound Gruyere cheese, grated
  • 1/2 pound Emmentaler cheese, grated
  • 1 cup dry white wine
  • 1 T + 1 tsp cornstarch
  • 1 tsp lemon juice
  • 1 1/2 T kirsch
  • Freshly ground black pepper
  • Bread cubes for dipping

Directions

  1. Rub the inside of the cheese fondue pot with garlic clove; discard clove
  2. Combine the cheeses, wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally (use a figure 8 to stir), until cheeses begin to melt.
  3. Reduce heat to low. Add the kirsch and a generous pinch of pepper and cook, stirring gently in a figure 8, until creamy and smooth, about 3 minutes. (don’t overcook)
  4. Serve at once.