How to Make Swiss Cheese Fondue
Swiss cheese fondue is a classic Swiss dish. It originated in the Alps, originally as a hearty dish cooked by peasants, eaten especially during the winter. It was so popular it never went out of fashion, and even spread into all parts of the world. It is a perfect dip with French bread and vegetables.
Ingredients:
- 1 lb Swiss cheese (grated)
- 2 tablespoon flour
- 1 clove garlic
- 2 cups dry white wine
- 1/4 cup Parmesan cheese (grated)
- 1/4 teaspoon nutmeg
- 2 tablespoons Kirsch (or rum or brandy)
- Dippers such as bread, vegetables, meat pieces, etc.
Instructions:
- Toss the Swiss cheese and flour together until the cheese is coated.
- Rub the garlic clove on the inside of the fondue pot.
- Add white wine to the fondue pot. Heat until bubbles rise to the surface.
- Now add the Swiss cheese half a cup at a time.
- Stir constantly until the cheese melts.
- Afterwards, add Kirsch, Parmesan cheese and nutmeg into the sauce.
- Stir constantly, adding more cheese at the same time. Stir until it begins to boil.
- Serve the Swiss Cheese Fondue with dippers, such as bread, vegetables and meat pieces.