CLASSIC SWISS FONDUE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Parker Estate in Dallas, Texas in 2006. Marked as a family favorite. 1 clove garlic halved 8 ounces dry white wine 1 teaspoon fresh lemon juice 8 ounces grated Gruyere cheese 8 ounces grated Emmental cheese 1 teaspoon corn flour 1 tablespoon kirsch Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low and gradually stir in grated cheeses. Continue to heat until cheeses melt stirring frequently. In a small bowl blend corn flour smoothly with kirsch then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth stirring frequently. Do not allow fondue to boil.

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