Nicole & Elisabeth’s Cheese Fondue
Author: Nicole
Ingredients
  • ½ pound Gruyère cheese, shredded
  • ½ pound Emmentaler (also called Emmental or Emmenthal) cheese, shredded
  • 1 tablespoon of flour
  • 1 clove of garlic
  • 2 cups of white wine
  • 3 tablespoons kirsch (cherry liqueur)
  • 1 teaspoon of lemon juice
  • ¼ teaspoon of paprika
  • Serve with: French bread cubes, apple slices and/or thin slices of prosciutto or serrano ham
Instructions
  1. Shred cheese using the grating disk in a food processor or by hand. Place in a bowl and toss with flour, using a little more, if necessary, to lightly coat.
  2. Rub a heavy 2 to 3 quart sauce pan (not fondue pot - see Notes) with the clove of garlic and discard.
  3. Place wine in pan over high heat. As the wine heats it will begin to show tiny bubbles.
  4. When it almost covered with this foam, but not yet boiling, add the cheese gradually, while stirring constantly with a wooden spoon. Adjust the heat, if necessary, as you do not want the fondue to boil. Continue to add the cheese until you feel a very slight resistance to the spoon as you stir.
  5. While stirring vigorously, add the kirsch and lemon juice.
  6. Continue to cook until the fondue begins to thicken.
  7. Add paprika and salt and pepper to taste at the end of the cooking time.
  8. Transfer the cheese fondue to a fondue pot set over a sterno flame. Serve immediately.
  9. Serve with cubes of French bread, apple slices and/or thin slices of prosciutto or serrano ham.
Notes
* I prefer to shred my own cheese. Often shredded cheese from the grocery store has been coated to prevent it from clumping.
* Depending on how heavy your fondue pot is, you may be able to use it on the stove and for serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/nicole-elisabeths-cheese-fondue/