Alpine Cheese Fondue
This fondue is an excellent entrée accompanied by a green salad and a glass of white wine. I learned how to make this from the French Culinary Institute and every one goes crazy for it! It is one of the best fondue dishes I have ever made and tasted! I recommend the Carletto Estate Collection Chardonnay. Good luck getting it.
1 garlic clove; cut in half
1/2 pound of natural Swiss cheese; shredded
1/2 lb. Gruyere; shredded
2 tbsp. flour
2 cups of dry white wine (Neuchatel, Rhine or Chablis) – I usually use a good Chablis
1 tbsp. of lemon juice
Dash of pepper
Dash of nutmeg
2 tbsp. of cognac
1/8 tsp. of kosher salt or to taste
1-2 loaves of French Bread
Rub inside surface of ceramic fondue pot with garlic; discard
Toss the cheeses with flour
Pour wine into fondue pot; set over low flame
When small bubbles show on bottom and around edge of pot, stir in lemon juice and handfuls of cheese; stirring constantly, after each addition with wooden spoon until cheese melts.
Stir in spices and Kirsch or Cognac – I always use Cognac
Serve at once with French Bread cubes cut so each cube has a crust edge.
Spear a bread cube with long-handled fondue fork, plunging tines through softened side of cube to crust.
Swirl bread cube in cheese mixture; cool slightly before eating.
Yield = 3 cups of fondue = 6-8 Servings
For low fat version just substitute cheeses with low fat or fat free versions, flour with soy or quinoa flour and French Bread with Sourdough Whole Grain or Whole Grain Bread.
Swiss Family Robinson (1960)