Swiss Cheese Fondue

  • Currently 4/5
One of my favorite recipes at the Melting Pot. I found this recipe for it online.
4 ounces Chablis white wine
1/2 tsp freshly chopped garlic
1/2 lemon, covered with lemon paper
1/2 pound Emmenthaler swiss cheese
1/2 pound Gruyere swiss cheese
Freshly ground pepper
Dash nutmeg
1/2 ounce Kirschwasser brandy
1. Add the Chablis to the fondu pot. Add chopped garlic, 1/2 squeeze of lemon half, and a handful of cheese. Blend using a fork to help aerate. Continue adding the remaining cheese and aerating until it appears to have the consistency of warm honey.
2. Add in 5 turns of fresh ground pepper and a dash of nutmeg. Aerate again to make cheese a little fluffy.
3. Pour 1/2 ounce Kirschwasser around the edges of the pot. Pull the cheese away from edge of the pot to allow alcohol to boil out leaving just a hint of cherry flavor to cheese. Aerate one last time to really give the cheese a smooth consistency.
- Freshly cut pieces of Granny Smith Apples
- Bite size chunks of French, Rye and Pumpernickel
- Celery, Cauliflower and Carrots

Meal   SnackCuisine   Scandinavian
Dish   Appetizer

More recipes like this one...