Classic Fondue

Classic Fondue

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Emmentaler or Emmental is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is one of the cheeses of Switzerland, and is sometimes known as Swiss cheese.

  • 1 Pound Emmentaler Cheese (Grated)
  • 1 Pound Gruyere Cheese (Grated)
  • 2 Cups Dry White Wine
  • 1 Garlic Clove (Halved)
  • 3 Tablespoons Kirsch Brandy (Optional)
  1. Rub the inside of your fondue pot with garlic clove to season it and then throw away the garlic.
  2. Add wine and kirsch (if using it) and heat on medium heat until hot. Do not bring to a boil. Add cheeses and stir in a zigzag motion until they are evenly melted.
  3. Serve in a small crock-pot or Sterno heated boiler with bit-sized pieces of fresh bread or vegetables for dipping.
  4. Serves 4
  5. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  6. Note: A double boiler works great for cooking the fondue.
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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