Traditional Swiss cheese fondue

Swiss Appetizer

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

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.

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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