Traditional Cheese Fondue

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Traditional Cheese Fondue

Ingredients:

• 8 ounces Gruyere or Comte cheese, cut into 1/4-inch cubes
• 8 ounces Jarlsberg cheese, cut into 1/4-inch cubes
• 2 tbsp flour
• 1/4 tsp freshly ground white pepper
• 1/4 tsp salt
• 1 1/2 cups Reisling
• 1 tbsp kirsch (cherry-brandy) or vermouth
• 1 tsp grainy mustard
• 2 tsp fresh lemon juice
• 1/2 tsp lemon zest

Directions:

Mix together flour and white pepper.  Coat cheeses with mixture and set aside.  In a fondue pot over medium-low heat, heat wine until begins to bubble, about five minutes.  Add kirsch and mustard.  Stir in flour-coated cheese 1/4 cup at a time, stirring constantly until melted.  Stir in lemon juice and zest.  Cheese is ready to serve once the mixture is smooth, but not yet bubbling.  Eat immediately!

Serving suggestions:

Serve with fresh crusty bread, cut into small pieces (they should fit in your mouth in one bite!); fresh crispy fruit such as apples and pears, sliced; and/or crudités like carrots, celery, radishes, and/or zucchini.

1. 
   On February 17, 2010, 9:45 AM cchurley writes:

   Traditional French recipes call for taking a clove of garlic, cutting it in half and rubbing it on the bottom and sides of the pan before you begin. Try it! It adds very subtle, nice flavoring to the cheese and mustard!

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2. 
   On February 17, 2010, 3:42 PM ellie writes:

   Thanks for this recipe! I have been debating whether or not to put a fondue pot on my wedding registry (we have space restrictions in this small Brooklyn apartment.) This has definitely sealed the deal! The Cuisinart electric fondue pot seems to get good reviews online, but I'm wondering if one with an actual flame is best.

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3. 
   On February 17, 2010, 10:05 PM Vesta writes:

   I have an electric one and I think it works just fine! Though I do usually need an extension cord when we use it. Plus then the wine can flow and you don't have to worry about a fire hazard ;)
   
   Love the garlic suggestion! Will have to try that next time.

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4. 
   On February 17, 2010, 10:10 PM Vesta writes:

   ps, Ellie, J and I had to move after we got married because I was tired of keeping all my wedding gifts in a spare closet at my mother's house! Not that we've used all the fine china yet, but it is nice to have it on hand . . . the fondue pot made the cut well before I even knew J, though!

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5. 
   On February 18, 2010, 2:39 PM ellie writes:

   Well, thanks again. I think we'll be going with the electric version. *Crossing fingers that this stuff fits in our tiny kitchen * :)
   
   Good to know also that we'll probably need an extra extension cord! I'm sitting in the library and just reread your recipe, sounds scrumptious. Can't wait to try it.

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