After spending 2 nights in Rennes and 3 nights in Paris, we are now off to Geneva for 2 nights! In honor of Switzerland, I will share with you my Swiss Cheese Fondue (and an adorable picture of my nephew making it – it’s that easy!) Once again, on Friday, I will post about the delicious food of Switzerland.
Swiss Cheese Fondue
Makes 4 servings
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded*
1/2 pound Gruyere cheese, shredded*
2 tablespoons cornstarch
1 garlic clove, halved crosswise
1 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon lemon juice
1 tablespoon fruit flavored brandy (any kind works!)
1/2 teaspoon mustard powder
Pinch of ground nutmeg
Assorted dipping foods such as cubed bread, vegetables, or chopped apples
*Many imported Swiss cheeses use animal rennet. Check the label before you buy if this is an ingredient you avoid.
Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with cornstarch. Set aside. Rub the inside of a fondue pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in brandy, mustard and nutmeg. Be careful to continuously adjust the heat on the fondue pot to keep it warm, but not boiling. Serve with various dippers.