Fondue Recipe (swiss Melted Cheese Dish)

 

Originating in the Swiss canton of Neuchâtel, fondue was devised as a winter dish to use up bread and cheese. Fondue means "melted," and it is traditionally served in a heavy pot called a caquelon.

What you will need

Gruyère cheese, grated -- 1/2 pound

Emmentaler cheese, grated -- 1/2 pound

Cornstarch or potato starch -- 1 tablespoon

Garlic -- 1 clove

Dry white wine -- 1 cup

Kirschwasser (optional) -- 2 tablespoons

Salt and pepper -- to taste

Baguette or other crusty bread, cut into 1-inch cubes -- 1 loaf

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