Video:Swiss Cheese Fondue

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Transcript:Swiss Cheese Fondue

Hi! My name is Heidi Dehncke-Fisher, and welcome to About.com Food. Today I'm making the classic Swiss favorite, cheese fondue.

Romandy's Swiss Cheese Fondue

This is the national dish of Romandy, the French section of Switzerland, and is made with emmenthal and gruyere cheeses. Emmenthal has a fruity taste, which compliments the more nutty tasting gruyere.

Cheese Fondue Ingredients

To make this dish you will need:

• 1/2 a lb. each of emmenthal and gruyere cheeses, grated
• 1 cup of dry white wine
• 2 tbsp. Kirsch or cherry brandy
• 1 clove of garlic
• 2 tbsp flour
• 1/4 cup parmesan cheese
• 1 tsp lemon juice
• 1/4 tsp grated nutmeg
• the bread or vegetables you plan to dip

This can be made in a traditional fondue pot or on the stovetop in a saucepan. The total cooking time is approximately 10 minutes.

Prepare the Cheeses

Gently mix the grated gruyere and emmenthal cheeses with your flour and set aside.

Create a Base for the Fondue

Cut the garlic clove in half and rub the inside of the fondue pot or saucepan, pressing the garlic clove to release juices. Add white wine and simmer. The distinctive alcohol flavor enhances the taste of the cheese fondue.

Mix the Cheese Fondue Ingredients

Add the Swiss cheese to the wine in the fondue pot, a handful at a time while stirring with a wooden spoon. When the cheese has melted and looks smooth, add the Kirsch or brandy along with the Parmesan cheese, grated nutmeg, and lemon juice. Stirring constantly, heat until it just begins to boil.

Serve the Fondue

I'm serving crusty French bread with this fondue. If you're a cheese lover like I am, you'll be in heaven.

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