pat's Recipe

SWISS CHEESES FONDUE

Category: SAUCES/MARINADES

3 cups shredded Gruyère or Swiss cheese (12 oz.)
2 cups shredded Emmentaler, Gruyère, or Swiss cheese (8 oz.)
3 Tbsp. all-purpose flour
12 1-inch-thick slices French bread or rye bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets
1 1/2 cups dry white wine
1/4 cup milk
2 Tbsp. kirsch or dry sherry
1/8 tsp. ground nutmeg
1/8 tsp. ground white pepper
Ground nutmeg (optional)

1. Let shredded cheeses stand at room temperature for 30 minutes to prepare it for this cheese fondue recipe. Toss cheeses with flour; set aside.

2. Meanwhile, to toast the bread cubes, place on a baking sheet and bake in a 350° oven for 5 to 7 minutes or until crisp and lightly toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

3. In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to medium-low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.

4. Stir in milk, kirsch, 1/8 teaspoon nutmeg, and pepper. Transfer mixture to a fondue pot; keep warm over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with additional nutmeg. Serve with bread cubes and/or florets.
Makes 6 to 8 servings.