- 1 garlic clove, crushed
- 200-250g Swiss Gruyere shredded
- 200-250g Swiss Emmenthal shredded*
- 100g Swiss Appenzeller shredded*
- 500ml Light Dry White Wine **
- Nutmeg freshly grated
- Black Pepper freshly ground
- Pinch Salt
- 20 ml Cornstarch
- 30 ml Kirch ***
- 1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf cubed
- Rub enameled or heavy stainless steel 2L pot with A) then leave in pot.
- Add B) and place pot on medium heat.
- Stir continuously 8-10 minutes until cheese has melted and wine has mellowed.
- Increase heat to med-high, continue stirring.
- Combine C) well and add to pot and stir. Continue stirring until mixture has thickened, do not boil.
- Taste for seasoning, keep warm, and serve.
* For a more complex flavour try “cave aged” Gruyere.
French Comte Gruyere is also a suitable replacement for Swiss Gruyere** Swiss White wines are not available in BC. Try an Alsatian Pinot Gris or Blanc or blend such as Hugel, “Gentil”*** Kirch is a distillate of Black Cherries, Swiss is best, although an Austrian Brand, “Schloss” is suitable. Also drink with fondue.
Tradition dictates if a man looses his cubed bread for his fork a round of drinks must be supplied, a woman looses hers a kiss is proffered!