Ingredients
-
1 1/2 cups shredded gruyere (6 ounces, 180 g)
-
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
-
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
-
2 -3 tablespoons all-purpose flour
-
1 cup dry white wine
-
1 teaspoon fresh lemon juice
-
1 dash kirsch, a swiss liquor
-
1 pinch nutmeg
-
crusty bread, cut into large cubes
-
1 garlic clove, halved
-
fresh ground pepper, to taste
Instructions
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.