Cheese Fondue or Fondue Suisse Gruyère originated in Switzerland. This recipe builds on an original recipe given from a professor of computer science; who was also – a professor of cheese, the Suisse – way. She taught this cooking enthusiast the importance of using the right blend of cheeses and how to artfully combine so that they become a creamy delight sought after time and again!
Serves 4 to 6
Tablespoon = Tbsp
Teaspoon = tsp
8 oz = CUP
32 0z = QUART
FONDUE INGREDIENTS
Fondue Pot and 6 to 8 Dipping Forks
1 lb shredded Gruyere
1/2 lb Raclette cheese :: original: Emmenthaler
1/2 lb Jarlsberg (smoked if possible) :: original: Appenzeller
1/2 lb Swiss cheese
1/2 cup dry white wine or sherry
1/2 cup Kirsch (Swiss cherry liquor)
3 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon minced garlic :: original: 1 garlic clove, halved
1 small bottle of pimentos
2 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
pinch of nutmeg
fresh ground pepper, to taste
DIPPING INGREDIENTS
Crusty bread, cut into large cubes (french and sour dough)
Black olives – large
Cherry tomatoes
Mini red/yellow peppers or 3 red peppers cur into slices
Pickled jalapeno peppers
PREPARE
- Prepare (cut) breads and vegie
- Warm crusty bread in the oven
- Coursely shred the cheeses
In an electric fondue pot
- Turn heat level to 2
** stirr cheese the whole time!
** do not let cheese burn on bottom
** cheese can bubble gently but not too much
- Add live oil and garlic and heat on low (do not let oil start popping)
- When is just starting to bubble add 1/3 of the cheese at a time and slow-melt
- After first third of cheese starts melting turn pot up to 5
- Add sherry, kirsch, lemon juice, pimentos, and garlic
- When first third is almost completely melted (starts bubbling) and add second 1/3 of cheese
- Add cornstarch, flour, and nutmeg, pepper
- When second 3rd is almost completely melted add last 3rd
- When cheese is bubbling turn heat level down to 3.5
SERVE
- DO NOT LET THE CHEESE BURN!
** turned heat from 3.5 to 4 and back and forth while dipping **
- Dip right out of the fondue pot using various skewered dipping ingredients
