Classic Swiss Fondue Print Email

A traditional full-flavored fondue from Swiss Chef Walter Schmuki – for the gourmand who appreciates the real thing!

6 oz. Emmentaler Swiss, shredded
6 oz. Gruyere Swiss, shredded
6 oz. Appenzeller Swiss, shredded
2 1/2 oz. cornstarch
3 cloves of fresh garlic
3 cups dry white wine
1 1/2 cups water or apple juice
1 TBS fresh Lemon juice
Splash of Kirschwasser
Salt, Nutmeg, White Pepper and Paprika to taste

Grate your cheeses and dredge with the cornstarch.
Rub fondue pot with garlic; pour in wine and juice or water; set over moderate heat. When hot, but not boiling, add lemon juice, then add cheese by the handful, stirring constantly with wooden spoon until cheese is melted. Bring fondue to bubble briefly, add Kirsch with dissolved spices, stirring until blended. Serves 6 plus. - Chef Walter Schmuki (recognized by Colorado Chefs Hall of Fame)

Serve and keep hot over burner. Spear bread cubes through the soft side into crust , dunk and swirl into fondue.

This custom originated in Switzerland like the fondue. If a lady loses her bread in the fondue, she pays a kiss to the nearest man; if a man loses his bread, he provides the next round of drinks. It is not good form to make someone else lose their bread.