1 cup dry white wine
1/2 pound shredded emmenthal cheese
1/2 pound shredded cave-aged gruyere cheese
2 tbsp all purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
1 tbsp Kirsch (cherry brandy)
1 pound loaf French bread, cut into 1″ cubes
Simmer wine in fondue pot. Toss cheese with flour, add cheese 1/4 pound at a time, stir after each addition until cheese is melted. When all the cheese is melted, add salt, nutmeg and kirsch. Serve with cubes of bread for dipping.
At Cheese Secrets, we also like to serve mini boiled potatoes, slightly steamed cauliflower and brocoli florets, and poached shrimp.
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