Description
This apres-ski classic from the French Alps was an essential part of Annette's Savoyard Birthday in 2014. It's a hearty, artery-clogging cheese-lover's delight and a fun communal dining event.Region
This apres-ski classic from the French Alps was an essential part of Annette's Savoyard Birthday in 2014. It's a hearty, artery-clogging cheese-lover's delight and a fun communal dining event.Yield
4 Servings
Preparation time
20 minutes
Ingredients
3 c White Wine
16 oz Emmental cheese
12 oz Gruyere Cheese
1 clv Garlic (crushed)
1 t cornstarch
4 oz Kirschwasser (cherry brandy, not sweet)
Instructions
- Cut the cheese into strips.
- Mix the potato flour into the kirsch.
- Rub the inside of the fondue pot with the peeled garlic clove.
- Heat the wine: as soon as it starts to bubble add the cut cheese, stirring all the time with a wooden spoon.
- Season with pepper, or maybe some nutmeg.
- When the cheese has all melted, add the potato flour and kirsch mixture, mixing all the time.
- Serve hot with bread cubes and skewers, and with pickles and ham or dried meats.
Notes
Put your piece of bread on the end of a long fork and dip it in, not forgetting to stir all the time. If you lose your bread in the fondue then traditionally you must buy a bottle of wine for the table!
The kirsch and cornstarch mixture helps to keep this rich mix from separating.
Source
http://www.chamonix.net/english/chamonix/traditional-dishes