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Sue-Ann’s version of a Swiss Cheese Fondue
Fondue always brings people together – it is perfect for a Family Day treat. It isn’t every day that we can all sit around the table and share a wonderous pot of gooey cheese.
This is a recipe that blends a couple of different recipes together to make a creamy, lump-free fondue. The ingredients are from Food & Wine however I have adjusted the directions based on the experience of eating A LOT of cheese.
Rub the garlic clove on the inside of a cheese fondue pot or medium sized enameled cast iron casserole. Discard the garlic.
Combine the cornstarch and grated Gruyere and Emmentaler in a mixing bowl, using your hands to completely and evenly coat the cheese with the cornstarch.
Combine the wine and lemon juice in the fondue pot. Warm gently. Slowly and continuously, and working in batches, whisk in the cheese/cornstarch combination. Take your time. Stir generously until the cheeses have melted, about 5 minutes.
Add the kirsch and a generous pinch of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes. Don’t overcook the fondue or the cheese will get stringy.
Serve at once with hearty bread cut or torn into chunks.