Swiss Cheese Fondue
By Greenpan
Images
Serves
Makes 6 servings
Ingredients
- 1 clove garlic, halved crosswise
- 1½ cups apple cider or dry white wine
- 3 cups Gruyere cheese, grated
- 3 cups Emmental cheese, grated
- 3 cups Raclette cheese, grated
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- Freshly grated nutmeg
- Freshly ground white pepper
- 1 loaf French bread, cut into one-inch cubes
- Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms
Procedure
Put the casserole on the burner, press ’Start’ and then ’Boil’. Rub the inside of the casserole with garlic; discard garlic. Pour cider or wine into the casserole. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined. Press ’Warm’.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper. Serve with bread and pickled vegetables. Stay on ’Warm’ to keep the cheese runny.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper. Serve with bread and pickled vegetables. Stay on ’Warm’ to keep the cheese runny.
Swiss Cheese Fondue
By Greenpan
Serves
Makes 6 servings
Ingredients
- 1 clove garlic, halved crosswise
- 1½ cups apple cider or dry white wine
- 3 cups Gruyere cheese, grated
- 3 cups Emmental cheese, grated
- 3 cups Raclette cheese, grated
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- Freshly grated nutmeg
- Freshly ground white pepper
- 1 loaf French bread, cut into one-inch cubes
- Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms
Procedure
Put the casserole on the burner, press ’Start’ and then ’Boil’. Rub the inside of the casserole with garlic; discard garlic. Pour cider or wine into the casserole. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined. Press ’Warm’.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper. Serve with bread and pickled vegetables. Stay on ’Warm’ to keep the cheese runny.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper. Serve with bread and pickled vegetables. Stay on ’Warm’ to keep the cheese runny.