THE BEST 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. 

Kitchen Tips: 
Gruyère is a hard yellow whole cow's milk cheese named after the French speaking 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. 

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. Gruyére and Fontina are easier to find in the USA. You can make the fondue with these two cheeses and it will still be delicious.  Just make sure you use 24 ounces of cheese in this recipe.

1 large clove garlic, peeled and cut in half

8 oz Swiss Appenzeller cheese 

8 oz Swiss Gruyère cheese

4 oz Swiss Emmentaler cheese 

4 oz Italian Fontina 

2 cups dry white wine

1 T cornstarch

1 t fresh lemon juice

3 T kirsch brandy

¼ t nutmeg 

Pinch of cayenne pepper (optional)

Paprika for garnish, if desired

Rub fondue pot with the garlic clove and discard clove.

Grate the cheeses 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.

Turn heat to low and slowly add the grated cheeses, 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, and cayenne.
Stir for another minute.

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

Serves 4