Name: Swiss Cheese Fondue (The Best)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 small garlic cloves, lightly crushed; 14 oz (400 g) cave-aged Gruyère cheese, grated; 3.5 oz (100 g) Emmental cheese, grated; 3.5 oz (100 g) Swiss Vacherin cheese, grated; 4 tsp cornstarch; Freshly ground black pepper, to taste; Freshly grated nutmeg, to taste; 1 1/4 cups (310 ml) Riesling (or other dry white wine); 4 tsp (20 ml) Kirsch (optional); Fresh or day-old bread, loaf or baguette, cubed; Green apple, cut into pieces; Grapes; Ham, cubed; Cooked sausage or dry sausage, sliced; Broccoli or cauliflower, blanched; Cherry tomatoes

Preparation

- Rub the inside of the fondue pot with one garlic clove. Chop both garlic cloves and place in the pot.
- Add the cheese, cornstarch, pepper and nutmeg. Mix well. Add the wine.
- On the stovetop, heat the pot over medium heat, stirring constantly with a wooden spoon, until the cheese is melted and the mixture is smooth. Let simmer gently for 30 seconds. Add the kirsch, if desired. Adjust the seasoning.
- Place the heating plate at the centre of the table. Select the Cheese function and set the fondue pot on the heating plate. Serve with garnishes of your choice.

Swiss Cheese Fondue (The Best)

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Ingredients

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Preparation

Personal Note

To help you with this recipe

RICARDO Electric Fondue Set