Traditional Swiss cheese fondue Recipe

Swiss Appetizer

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Ingredients:

per person:
50 gr Emmenthaler
50 gr GruyKre
50 gr Tilsiter
all three grated and well mixed
100 cc dry white wine
1 heaped teaspoon potato flour
1 teaspoon lemon juice
10 cc Kirsch
1/4 clove garlic (finely chopped)
1/2 onion (sliced in rings)
butter
30 cm French bread (obliquely sliced)

Directions:

Mix the potato flour, lemon juice, Kirsch and garlic. Heat the butter till nearly brown. Fry the onion rings till limp and a bit golden. Add the wine and bring softly to the boil. Stirr in the cheese, in small quantities, keep softly boiling. Stirr the potato flour mixture, pour in gradually, keep stirring till bound (addition sometimes necessary).

Serve immediately; put the pot on a hot plate. With chunks of French bread to be immersed on long forks (who loses a chunk in the pot has to sing a song).

The quantity given is for persons over 30 years; for younger people take 250 gr of cheese and adapt the quantities of the other ingredients. Left over: cut in slices, freeze, use in oven dishes. Cleaning of the pot: soak overnight with emzyme containing prewash powder.

For change of taste: slices of sausage and garlic butter to be eaten with bread, plain, not dipped. Dry white wine or tea.

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Submitted 6/13/05.
Source: Kef's cheese shop, Amsterdam
Submitted By: Albertine C. Ellis-Adam
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Traditional Swiss cheese fondue


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