This is the quintessential fondue recipe! It is a wonderful blend of cheese and wine.
The recipe itself is very easy to put together. And it is impressive.
The wine comes to a boiling point, so while you get the alcohol taste, you don’t actually get the alcohol level, so it is safe to eat for all ages.
Coating the cheese in the flour is what thickens the fondue. You can actually see the reaction when the cheese is added to the hot wine.
It does take some time to get the cheese to melt. By the time you have added all the cheese you have been stirring for at least twenty minutes.
I had the fondue in the heated fondue pot for about three hours and it held up beautifully.
It went really well with both the French and rye breads.
FONDUE SUISSE
1 Pound Swiss Cheese, Finely Diced
3 Tablespoons Flour
1 Clove Garlic
2 Cups Dry White Wine
1 Tablespoon Lemon Juice, If Desired
1/2 Cup Kirsch (Cointreau)
1/8 Teaspoon Salt
1/4 Teaspoon White Pepper
1/8 Teaspoon Nutmeg
Place cheese in a bowl, sprinkle with flour and mix lightly. Cut garlic in halves, rub the inside of the fondue pot until well flavored, then discard garlic. Pour wine into pot and place over low heat until bubbles start rising to the surface - do not boil. Add lemon juice if using. Add cheese by handfuls, constantly stirring with a wooden spoon until the cheese is melted. Be sure each handful is completely melted before adding the next. After the last of the cheese has been added and mixture begins to bubble, quickly add the kirsch and seasoning, stirring until blended. Keep warm.
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