One of the few things I really like about the long, bitingly cold Czech winters is that you can eat heavy, super indulgent things like this – you need the calories to keep warm! Oh, and hot wine. You need lots of that as well, most of the time. But with this recipe, a glass of Riesling is perfect.
Swiss Cheese Fondue
- Bread, or whatever else you’d like to dip. A classic French baguette will do
- 1 garlic clove, halved
- 300 ml dry white wine
- 1 tablespoon lemon juice
- 230g Emmenthaler cheese, grated
- 230g Gruyère cheese, grated
- 1 teaspoon flour
- A pinch of nutmeg
- 1 tablespoon kirsch or at least some rum – optional
- Cube the bread first as you won’t have the time to do this once actually preparing the fondue.
- Rub the inside of the fondue pot with the halves of garlic, pressed firmly to release the juices. If done properly the rubbed garlic will show on the surface of the pot! Discard the garlic.
- Add wine and lemon juice and start the fire, heat until simmering, don’t let it boil.
- Once simmering, add the cheese gradually, constantly stirring all over the pot as to avoid it clumping up. Do not let boil.
- Once the mixture is smooth, mix kirsch/rum (if neither is available, use water) and flour, then stir it into the pot. Spice with nutmeg and pepper.
If the fondue is too thick, stir in a bit more warm white wine. If too thin, add more grated cheese.
Based on the tad too simplistic recipe here and refined: http://www.bbc.co.uk/food/recipes/swisscheesefondue_8925
– Recipe written by my boyfriend, who isn’t Swiss but Swedish-Polish and a great fan of all things cold, wintry and ski-related!