Sunday, December 13, 2015


Fondue is a Swiss, Italian, and French dish of melted cheese in wine. It is made and served in a caquelon or fondue pot. It was promoted as a Swiss national dish in the 1930s.

Lee's Kitchen Tips:
Gruyère is a hard yellow whole cow's milk cheese named after the French area of Switzerland known as Gruyères. 
Swiss Emmentaler another whole cow's milk cheese and is made in Emmental, Switzerland. 
Appenzeller, is the top of the line, and is also a whole cow's milk fruity cheese, also made in Switzerland. A good substitute for Appenzeller, if you cannot find it, is Norwegian Jarlsberg cheese..
Gouda is named after the Dutch city of Gouda and is one of the oldest cheeses that is still made today.
Kirsch is a colorless, dry brandy. It is made from the fermented juice of black morello cherries.
Fontina is an Alpine cheese originating in Italy.

1 large clove garlic, peeled and cut in half
6 oz  Swiss Gruyère cheese
6 oz Swiss Emmentaler cheese
6 oz Swiss Appenzeller cheese or Jarlsberg cheese
6 oz Dutch Gouda cheese
1 ½ cups dry white wine
2 T cornstarch
1 T fresh lemon juice
3 T kirsch brandy
¼ t nutmeg 
Pinch of cayenne pepper
Pinch of sea salt

Rub fondue pot with garlic clove and discard.
Grate the cheese with a box grater into a large bowl and set aside.
Add the wine to the fondue pot and heat until it starts to bubble.
Add the cornstarch and whisk to smooth out any lumps.
Slowly add the grated cheese, a handful at a time, stirring with a wooden spoon until all the cheese is melted and mixture is creamy and smooth.
This will take about 15 minutes.

Add lemon juice, brandy, nutmeg, cayenne, and salt.
Stir for another minute.

Serve with chunks of crusty bread and sliced apples.

Serves 4