Speaker: This Classic Fondue starts an instant conversation every time. First, cut three quarters of a pound of Gruyère, and three quarters of a pound of Emmenthal to fit through the fin tube of a food processor.
Next, shred the cheeses in a food processor with the shred tool attached. Now, to the cheese, add one tablespoon of flour and stir.
Next, cut a loaf of crusty French bread into 1 inch cubes. Rub the inside of a heavy pot with a crushed garlic clove. Add one cup of white wine, one tablespoon of kirsch, and one tablespoon of lemon juice. Heat over a medium flame until the wine is hot, but not boiling.
Next, add handfuls of cheese, stirring constantly with a wooden spoon until the cheese is melted, and the cheese wine mixture has the appearance of a light creamy sauce. Add nutmeg and white pepper to taste.
Remove the pot and place on a fondue stand, surrounded by bread and vegetables. This classic fondue recipe from the Alps is great for any occasion, from brunch to appetizers, to the main feature.
Go to holidaykitchen.tv for a cornucopia of delicious video recipes.
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