THE MELTING POT TRADITIONAL SWISS CHEESE FONDUE

The cheddar cheese fondue may be the chain’s most popular cheese fondue selection at this forty-year-old niche chain, but I’ve always been a fan of the more traditional Swiss cheese version. Emmentaler and Gruyère cheeses are the stars here, melted into a very dry wine such as Chablis—the cheaper, the better. An inexpensive Chablis will not upstage the flavorful cheeses, and that’s exactly what you want. It’s a great dish to serve for a small get-together, maybe paired up with a nice white wine to drink. I’m all for that.

You’ll need a double boiler–style fondue pot (the kind for cheese and chocolate fondue) to prepare this very easy recipe that makes a great appetizer for a cheese-loving group of four to six.

6 ounces (2 cups) shredded Emmentaler Swiss cheese
6 ounces (2 cups) shredded Gruyère cheese
3 tablespoons all-purpose flour
6 ounces (¾ cup) Chablis wine
2 teaspoons minced garlic
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons kirschwasser cherry brandy
¼ teaspoon ground black pepper
⅛ teaspoon nutmeg

FOR DIPPING
Cubed bread (French bread, rosemary bread, or Outback Steakhouse Honey Wheat Bushman Bread (recipe here)
Chopped red and green apples
Chopped broccoli
Chopped cauliflower
Sliced baby carrots


Cooking method

1-Combine the cheeses in a medium bowl, then toss the cheese with the flour.

2-Pour the wine into a fondue pot (double-boiler style) that is preheating on your stove over a burner set to medium. Make sure there is water in the bottom pan beneath the pot. Heat the wine for 5 minutes until very hot and steaming.

3-Stir in the garlic and lemon juice once the wine is hot. Cook for a couple of minutes.

4-Add a handful of cheese to the wine and use a fork to stir the cheese until it is mostly melted. Add more cheese and stir until melted, then add the rest and stir with the fork until the mixture is completely melted and a smooth consistency.

5-Add the kirschwasser around the inside edge of the pot or bowl. Give it a couple of minutes to burn off, then use the fork to slowly bring the brandy into the middle of the mixture and stir to combine.

6-Stir in the pepper and nutmeg. If your cheese is not very salty, you may need to add a little salt to taste. Serve immediately with bite-size slices of bread, apples, and vegetables on the side for dipping.

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