1 clove garlic, cut in half
1 1/2 C dry white wine
1 T flour
350 g Gruyère, coarsely grated
350 g Emmenthal, coarsely grated (Vacherin Fribourgeois for less stringy fondue)
1/4 t baking soda
1 T Kirsch or bourbon (optional)
1 T lemon juice, freshly squeezed
Rub a pot with the garlic and discard.
Mix 1/2 C wine with flour, add to pot with the other 1 C of wine.
Bring to boil over medium heat, whisking constantly.
Reduce heat to low simmer.
Handful by handful, add cheeses, whisking in zig zag, until smooth and creamy.
Don’t let the cheese boil.
Mix Kirsch with baking soda and add into fondue.
Add lemon juice and salt.
Transfer to a fondue pot set over a flame, or a slow cooker set on “Warm”, turning it off/on to control the heat.
– day-old bread, cut in bite-size pieces
– roasted potatoes
– apples and pears, cubed
– grilled mushrooms
If a little bit of cheese is left, the Swiss lower the flame and burn it into crusty disk. This is considered a delicacy.
Match made in Heaven:
Serve Kirsch in shot glasses to drink or dip the bread in.
A young Chasselas Romand is ideal choice.
Dry Riesling, Sancerre, German lager, Saison-style ale, dry cider, and Fino Sherry.
This one works good for a large party!