Fondue Friday: Traditional Swiss Fondue

This fondue recipe is one of a thousand variations of the same idea. I don't know if this was the first fondue or if it is even the best, but it is the most widely known fondue. Basically it comes down to two ingredients. Gruyere and Emmentaler Cheese. I personally have to repeat the first one several times in my head before saying it out loud. Good thing this fondue is good, because these cheese can set you back a couple of dollars each. But for the sake of fondue, it's one to at least have an opinion about.

Traditional Swiss Fondue (note how there is no swiss cheese here!)

1 garlic clove

2/3 cup dry white wine (I have used white grape juice, worked great)

squeeze of lemon juice

2 cups grated Gruyere Cheese

2 cups grated Emmentaler Cheese

1 Tbsp cornstarch

2 Tbsp kirsch (i completely forget this every time, still good)

pinch of salt

1/4 tsp paprika

1/4 tsp grated nutmeg

Cut garlic clove, rub around on the inside of the fondue pot. Pour in wine and lemon juice. Heat through and gradually add cheeses, stirring until melted. When the cheese has melted and begins to bubble, blend cornstarch with kirsch and stir into the fondue pot. (Because I generally skip the kirsch, I toss cornstarch with the cheese before added to liquid) Cook, stirring for about 2 to 3 minutes, then add remaining ingredients to taste. Serve.

Great with french bread, pita chips and pears