Swiss Style Cheese Fondue (EGG FREE)

Ingredients

• about 225 g Gruyere Cheese
• about 225 g Emmental Cheese
• 1 cup Dry White Wine
• 1 clove Garlic
• 2 tablespoons Kirsch (Cherry Brandy)
• 1 tablespoon Cornstarch
• 1 teaspoon Lemon Juice
• 1/4 teaspoon Nutmeg
• 1 loaf Baguette Bread
• 1 cup Broccoli Florets
• 1 cup Apple Slices

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

Instructions

1. 1Grate the about 225 g Gruyere Cheese and about 225 g Emmental Cheese. Rub the inside of a fondue pot or a heavy-bottomed saucepan (at least 2-quart capacity) with the 1 clove Garlic. Discard the garlic clove.
2. 2Pour the 1 cup Dry White Wine into the prepared pot. Heat the wine over medium heat until it just begins to simmer, about 80°C. Do not let it boil.
3. 3In a small bowl, toss the grated about 225 g Gruyere Cheese and about 225 g Emmental Cheese with the 1 tablespoon Cornstarch until evenly coated.
4. 4Gradually add the cheese and cornstarch mixture to the simmering wine, a handful at a time. Stir constantly in a figure-eight motion with a wooden spoon. Continue stirring until all the cheese is melted and the mixture is smooth and slightly thickened, about 5-7 minutes.
5. 5Stir in the 2 tablespoons Kirsch (Cherry Brandy), 1 teaspoon Lemon Juice, and 1/4 teaspoon Nutmeg until well combined. The fondue is ready when it has a smooth, creamy consistency and coats the back of the spoon.
6. 6Serve the Swiss Style Cheese Fondue immediately. Arrange the 1 loaf Baguette Bread (cut into bite-sized pieces), 1 cup Broccoli Florets, and 1 cup Apple Slices around the fondue pot for dipping.

Substitutions

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