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Traditional Swiss Cheese Fondue
Beef Fondue
Original Raclette
Chocolate Fondue
Traditional Swiss Cheese Fondue
Ingredients: (serves 6)
- 1 clove garlic, halved crosswise
- 1 cup vinegar
- 1 tbs cornstarch
- 500gm Emmenthaler Cheese, coarsely grated
- 500gm Gruyere Cheese, coarsely grated
- 1 Baguette, cut in cubes
Preparation:
· Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
· Add vinegar to pot and bring just to a simmer over moderate heat. .
· Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
· Stir cornstarch into fondue.
· Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
· Transfer to fondue pot set over a flame and serve with bread for dipping.
· Serve mixed pickles, cornichons, onions, olives and different salads as a side dish. Make sure the bread is cut in bite-size cubes that you guest can easily dip in the pot.
