SWISS FONDUE

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.  I love Dutch Gouda and Edam cheeses and use one or the other in my fondue. 

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.

Edam is a semi-soft cheese that originated in the Netherlands and is named after the town of Edam in Holland.

Fontina is an Alpine cheese originating in Italy
Kirsch is a colorless, dry brandy. It is made from the fermented juice of black morello cherries.

P.S. You can make the fondue with two or three of the above cheeses and it will still be delicious.

1 large clove garlic, peeled and cut in half

6 oz French or Swiss Gruyère cheese

6 oz Swiss Emmentaler cheese

6 oz Swiss Appenzeller cheese or Jarlsberg cheese

6 oz Edam cheese
3 oz Italian Fontina 

2  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
Paprika for garnish, if desired

Rub fondue pot with the garlic clove and discard clove.

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 the mixture is creamy and smooth.

This will take about 15 minutes.

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

Sprinkle with paprika and serve with chunks of crusty bread, carrot sticks, sliced apples, and a green salad.

Serves 4