DeeDee D wrote:Hey guys, I'm looking for a good cheese fondue recipe. Does anyone have one??? Thanks!
From memory, but I'm comfortable with this as an authentic Swiss fondue:
Shred about a half-pound each of Emmentaler and Gruyère cheeses (available from Lotsa Pasta, Doll's, Whole Foods and the other usual suspects) and toss them with a couple of tablespoons all-purpose flour so the cheese is lightly coated.
Rub the inside of your fondue pot with a smashed clove of garlic, and pour in a cup to a cup-and-a-half of dry white wine. (A Swiss Chasselas would be ethnically correct, but hard to find in Louisville. I'd suggest a simple Bourgogne Chardonnay from France, NOT an oaky California Chardonnay.)
Bring the wine to a simmer, but don't let it boil. Put in a tablespoon of freshly squeezed lemon juice, then add the cheese, a little bit at a time, stirring constantly until it melts into a creamy sauce. Season to taste with salt, freshly ground white pepper and a little nutmeg, and if you like the idea, add a shot of Kirsch (clear cherry brandy) for authenticity.
Cut really good, crusty baguettes into cubes for dipping. I strongly suggest Blue Dog ... you don't want to go with anything but the best here.