Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 8 servings
- 2 cups shredded Swiss cheese
- 2 cups shredded Gruyere cheese
- 2 Tbsp. flour or cornstarch
- 1 clove garlic, cut in half
- 1-1/2 cups dry white wine (MUST be dry, not sweet)
- 1 Tbsp. lemon juice OR 2 Tbsp. Kirsch, if desired
Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately.
If the cheese is lumpy, add a bit more lemon juice and stir. And make sure your wine is dry, not sweet, because it is more acidic. Acid is needed to make the cheese melt smoothly.
Serve with lots of dippers such as meatballs, sausages, avocado slices, apple slices, and the classic: bread cubes. I also like to serve Cheese Puffs or Gougere. For the Gougere, drop the dough into small balls on a Silpat-lined cookie sheet. Bake for 12-17 minutes until puffed and golden brown.