A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.
Ingredients for 28 oz of fondue
- 7 oz Emmentaler kaltbach (grated)
- 7 oz Gruyère kaltbach (grated)
- 7 oz Appenzeller Surchoix (grated)
- 3.5 oz (Vacherin) Mont d'Or (grated)
- 3.5 oz spicy Gorgonzola (grated)
- 2 cloves of garlic
- 10.8 oz white wine
- 1/2 lemon (squeezed)
- 2 tsp cornstarch
- 2 capfuls Kirsch
- Dash of nutmeg and pepper
Serve with....
- 2 mini baguettes or 1 day-old baguette
- Other dippers like grilled or raw vegetables or cured ham
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Preparation
- Crush the garlic into a fondue pot or other heat-resistant pan/caquelon.
- Add the wine. Heat the wine and garlic to almost a boil while stirring.
- Set to low heat and add the lemon juice. Gradually stir in the cheese and continue stirring until a smooth, creamy mixture forms.
- Heat to almost a boil.
- Dissove the cornstarch in the Kirsch and add to the cheese mixture. Keep warm.
- Season the fondue to taste with the nutmeg and pepper.
- Prefer to make 35 oz of cheese fondue? Use the following amounts of cheese and wine: 8.80 oz Emmentaler, 8.8 oz Gruyère, 8.8 oz Appenzeller Surchoix, 4.4 oz Mont d'Or, 4.4 oz spicy Gorgonzola and 13.5 oz dry white wine
- Or want to make 14 oz of cheese fondue? No problem! Cut all ingredients in half.
- Got a tight budget? You can also use "regular" Emmentaler, Gruyère and Appenzeller cheese. Both the Kalbach and Surchoix versions are aged longer, giving them a stronger taste and making them more expensive than the regular versions.
- Note: The (Vacherin) Mont d'Or is a seasonal cheese and not available all year round. The quintessential winter cheese!
