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Ingredients

  • 1 1/2 cups, gruyere cheese - grated
  • 1 1/2 cups, emmental cheese - grated
  • 1/2 cup, appenzeller cheese - grated
  • 3 tablespoons, cornstarch
  • 1 clove, garlic - halved
  • 1 cup, dry white wine
  • 1 teaspoon, fresh lemon juice
  • splash, kirsch
  • freshly ground black pepper - to taste
  • pinch, nutmeg
  • crusty bread - cut into 1" cubes

Method

  1. In a medium-size bowl, combine the three cheeses and toss with the cornstarch
  2. Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the kirsch
  3. Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg
  4. Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm