Nicole & Elisabeth’s Cheese Fondue
Ingredients
- 1/2 pound Gruyère cheese shredded
- 1/2 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
- 1/4 teaspoon of paprika
- Serve with: French bread cubes apple slices and/or thin slices of prosciutto or serrano ham
Instructions
- 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.
- Rub a heavy 2 to 3 quart sauce pan (not fondue pot - see Notes) with the clove of garlic and discard.
- Place wine in pan over high heat. As the wine heats it will begin to show tiny bubbles.
- 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.
- While stirring vigorously, add the kirsch and lemon juice.
- Continue to cook until the fondue begins to thicken.
- Add paprika and salt and pepper to taste at the end of the cooking time.
- Transfer the cheese fondue to a fondue pot set over a sterno flame. Serve immediately.
- 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.
* Depending on how heavy your fondue pot is, you may be able to use it on the stove and for serving.
