Swiss Cheese Fondue with Gluten-Free Dippers

Ingredients

• about 450 g Gruyere Cheese
• about 225 g Emmental Cheese
• 1 cup Dry White Wine
• 1 clove Garlic
• 1 tablespoon Lemon Juice
• 2 tablespoons Kirsch
• 0.125 teaspoon Nutmeg
• 1 loaf Gluten-Free Bread
• about 450 g Cooked Potatoes
• 1 cup Broccoli Florets
• 1 cup Cauliflower Florets
• 1 large Apples

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

Instructions

1. 1Rub the inside of a fondue pot with the 1 clove of garlic. Discard the garlic clove after rubbing the pot.
2. 2Add the 1 cup of dry white wine and the 1 tablespoon of lemon juice to the fondue pot. Heat over medium heat (approximately 148.9°C/150°C) until the liquid is just simmering, with small bubbles forming around the edges, for about 5 minutes. Do not let it boil vigorously.
3. 3Gradually add the about 450 g of Gruyere cheese and the about 225 g of Emmental cheese to the pot, a handful at a time. Stir constantly with a whisk or wooden spoon in a figure-eight motion until all the cheese is melted and the mixture is smooth and creamy, which should take about 8-10 minutes. Ensure the mixture does not come to a boil.
4. 4Stir in the 2 tablespoons of Kirsch and the 0.125 teaspoon of nutmeg until they are fully combined into the cheese mixture.
5. 5Prepare the dippers: Cut the 1 loaf of Gluten-Free Bread into bite-sized pieces. Cut the about 450 g of cooked potatoes into bite-sized pieces. Cut the 1 large apple into bite-sized pieces.
6. 6Serve the fondue immediately. Arrange the bite-sized pieces from the 1 loaf of Gluten-Free Bread, the about 450 g of cooked potatoes, the 1 large apple, the 1 cup of broccoli florets, and the 1 cup of cauliflower florets around the fondue pot for dipping.

Substitutions

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