Have an OMG moment with this swiss cheese fondue recipe. In a bread bowl the presentation is gorgeous and it is so easy to make. Delicious too.
I have this Gruyere and Emmenthaler Swiss Cheese fondue recipe handy during the holidays. A must make and you will really impress your guests. I promise.
AUTHENTIC GRUYERE and EMMENTHALER CHEESE FONDUE RECIPE
1 pound authentic Swiss Gruyere cheese, grated
1/2 pound authentic Swiss Emmenthaler cheese, grated
2 cups dry white wine
2 TBS kirschwasser (or cherry brandy)
1 clove fresh garlic, peeled
3 TBS cornstarch (you may need more)
1/4 tsp baking soda
dash of nutmeg, white pepper and paprika
Using the peeled garlic clove, cut and rub the whole inside of your fondue pot. Discard.
Pour wine into the fondue pot and heat on high until bubbly. If using the bread, make the fondue in a double boiler on the stove top.
Mix the baking soda, nutmeg, white pepper and paprika together and set aside.
Building the Fondue
When wine is bubbly and hot reduce the heat to low and add 1/3 of the Gruyere and Emmenthaler cheese. When this is melted and combined, add another third and repeat with the last third, mixing well.
In a small bowl, add the Kirsch to the cornstarch and mix until creamy. Slowly blend this into the cheese mixture. Cook, stirring constantly until thick and creamy. If it is too runny, add a teaspoon of cornstarch.
Now add the baking soda, nutmeg, white pepper and paprika mixture and mix.
Serve with chunks of the bread you have from hollowing out the loaf or use your favorite.
Seafood like Shrimp
Using a Bread Bowl?
Roast a garlic bulb of garlic in the oven and use that to rub around the inside of the bread bowl. See below.
How to Roast Garlic
Preheat oven to 400 degrees and remove the papery skin around the garlic bulb. Place in foil, cut off the top of the garlic bulb and drizzle with oil. Wrap tightly and bake for 30 to 40 minutes, checking after 30 minutes. It will be dark in color and caramelized. Squeese bulb to remove cloves.