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Classic Swiss Cheese Fondue Recipe for a Cozy Night In

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Ingredients

Adjust Servings:
8 ounces swiss gruyere, grated
8 ounces swiss emmenthaler cheese, grated
1 tablespoon cornstarch
2 cups dry white wine
1 garlic clove, slightly crushed
2 tablespoons kirsch
1/8 teaspoon nutmeg
black pepper, to taste
1 loaf french bread or 1 loaf italian bread, cubed

Nutritional information

1081.4
Calories
208 g
Calories From Fat
23.2 g
Total Fat
12.1 g
Saturated Fat
62.9 mg
Cholesterol
1511.5 mg
Sodium
149.9 g
Carbs
6.2 g
Dietary Fiber
7.9 g
Sugars
47.2 g
Protein
289g
Serving Size

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Classic Swiss Cheese Fondue Recipe for a Cozy Night In

Features:
    Cuisine:

    This is a basic cheese fondue made with two varieties of cheese from Switzerland. If you can't find Emmentaler cheese you can substitute whatever swiss cheese you usually use. The recipe suggests using Neuchatel white wine, I am not familiar with this wine, but any dry white will do. I found this recipe in a Time Life World Cookbook, published in 1970. Posted for ZWT.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Swiss Fondue, This is a basic cheese fondue made with two varieties of cheese from Switzerland If you can’t find Emmentaler cheese you can substitute whatever swiss cheese you usually use The recipe suggests using Neuchatel white wine, I am not familiar with this wine, but any dry white will do I found this recipe in a Time Life World Cookbook, published in 1970 Posted for ZWT , This is a basic cheese fondue made with two varieties of cheese from Switzerland If you can’t find Emmentaler cheese you can substitute whatever swiss cheese you usually use The recipe suggests using Neuchatel white wine, I am not familiar with this wine, but any dry white will do I found this recipe in a Time Life World Cookbook, published in 1970 Posted for ZWT


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    Steps

    1
    Done

    In a Large Bowl Toss the Cheeses With the Cornstarch Until Well Combined.

    2
    Done

    in a 2 Quart Saucepan Bring the Wine and Garlic Clove to a Boil. Let Boil For 2 Minutes Then Remover the Garlic. Lower Heat So the Wine Is Barely Simmering.

    3
    Done

    Add the Cheese a Handful at Time Stirring Constantly With a Fork. Stir Until the Cheese Is Completely Melted Before Adding More Cheese.

    4
    Done

    When the Fondue Is Creamy and Smooth Stir in the Kirsch, Nutmeg, and Pepper. Taste to Check For Proper Seasoning.

    5
    Done

    Pour Into a Fondue Pot and Keep Warm Over Flame. Serve With the Bread Cubes.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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