Classic Cheese Fondue
The most popular of fondues are chocolate and cheese, for the simple reason that they are just that……simple.
Classic cheese fondue combines the best of Swiss cheese, Gruyere and Emmental. With these 2 classics, you are free now to add whatever your taste buds crave…for a creamier fondue, add Fontina or Appenzeller for that hint of piquant. I like to cube a selection of breads, not just boring white but try Terra Breads. Green olive, rosemary or fig, all and any would enhance your fondue event. Enjoy!
1 whole head of garlic, roasted
1 cup grated Gruyere cheese
1 cup grated Emmental cheese
1 cup grated Fontina cheese
½ cup grated Appenzeller cheese
1 Tablespoon flour
1 cup Chablis or Riesling
1 Tablespoon Kirsch
good grinding of Tellicherry pepper
pinch grated nutmeg
foil and bake for 1 hour at 325 until soft and golden brown. Cool and peel.
Set aside.
Place the wine and Kirsch in the fondue pot and bring to a simmer. Mix the cheeses together with the flour, taking note to toss well.
Add the cheese a heaping handful at a time to the simmering wine, stirring well and waiting until it is melted before adding the next handful.
Continue to add and stir until you have used all the cheese.
Season with pepper and a pinch of nutmeg.
Serve with plenty of assorted breads for dipping.
Serves 4-5
