Swiss Cheese Fondue

Name: Swiss Cheese Fondue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: Global
Ingredients: 227 grams baguette , cut into 3/4-inch cubes; 4 teaspoons cornstarch; 1 teaspoon dry mustard; 237 milliliters dry white wine; 25 servings Fresh-ground nutmeg and pepper; 227 grams gruyère cheese, shredded; 227 grams Swiss (emmenthal) cheese, shredded

Swiss Cheese Fondue might be just the hor d'oeuvre you are searching for. This recipe serves 25. One portion of this dish contains around 6g of protein, 6g of fat, and a total of 116 calories. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have baguette, swiss cheese, mustard, and a few other ingredients on hand, you can make it.

Instructions

In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

In a bowl, mix Swiss cheese, gruyre cheese, cornstarch, and mustard.

Ingredients you will need

Swiss Cheese

Corn Starch

Mustard

Cheese

Equipment you will use

Bowl

Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble.

Ingredients you will need

Cheese

Wine

Add kirsch and sprinkle fondue with nutmeg and pepper.

Ingredients you will need

Kirsch

Nutmeg

Pepper

Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.

Ingredients you will need

Alcohol

Equipment you will use

Frying Pan

Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.

Ingredients you will need

Bread Cubes