Swiss Cheese Fondue with Gluten-Free Bread and Vegetables

Ingredients

• about 450 g Gruyère cheese, grated
• about 225 g Emmental cheese, grated
• 1 cup Dry white wine
• 1 clove Garlic, minced
• 1 tablespoon Lemon juice
• 2 tablespoons Kirsch (cherry brandy)
• 1 tablespoon Tapioca starch
• 1 loaf Gluten-free baguette, cubed
• 1 cup Broccoli florets
• 1 cup Carrot sticks
• 1 cup Cherry tomatoes
• 1 cup Cauliflower florets

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rub the inside of your fondue pot with the 1 clove of garlic. Discard the garlic clove after rubbing.
2. 2Add the about 450 g of Gruyère cheese and the about 225 g of Emmental cheese to the fondue pot.
3. 3Pour in the 1 cup of dry white wine and the 1 tablespoon of lemon juice. Place the fondue pot over medium heat, which is approximately 150°C. Stir the cheese mixture constantly with a whisk or wooden spoon for 8 to 10 minutes, or until the cheese is completely melted and has a smooth, creamy consistency.
4. 4In a small bowl, whisk together the 2 tablespoons of Kirsch (cherry brandy) and the 1 tablespoon of tapioca starch until there are no lumps. Pour this mixture into the melted cheese in the fondue pot. Continue to stir constantly for another 1 to 2 minutes, until the fondue has thickened enough to coat the back of a spoon.
5. 5Serve the hot Swiss cheese fondue immediately. Arrange the cubed 1 loaf of gluten-free baguette, the 1 cup of broccoli florets, the 1 cup of carrot sticks, the 1 cup of cherry tomatoes, and the 1 cup of cauliflower florets around the fondue pot for dipping.

Substitutions

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