Cheese and Bacon Fondue
1/2 pound Emmental cheese (shredded)
1/2 pound Gruyère
1-1/2 tablespoons cornstarch
1-1/3 cups dry white wine
2 large garlic cloves, halved
1 tablespoon fresh lemon juice
1 tablespoon kirsch
1/2 teaspoon tabasco sauce
1/2 teaspoon chopped chilies
4 tablespoons crumbled cooked
ground white pepper to taste
Assorted cooked vegetables (carrots,
broccoli, cauliflower, potatoes etc.)
Fresh Italian or French bread sticks.
- In a large bowl toss together
cheeses and cornstarch. Set
- Rub inside of a medium size
heavy saucepan with garlic halves.
Leave garlic in pan and add wine and lemon juice. Bring to boil and
in cheese by handfuls.
- Simmer over medium heat for
about 3 minutes, stirring constantly.
- Stir in kirsch, tabasco sauce,
chopped chilies, white pepper
and crumbled bacon.
- Transfer spicy mixture to
fondue pot over low flame.
- Serve with fresh Italian or
French bread sticks and prepared
Makes 4 to 5 servings.
|Did You Know?
or Emmental is a yellow, medium-hard cheese from Switzerland with
characteristic large holes. It is sometimes known as Swiss cheese in
North America, Australia and New Zealand, although Swiss cheese does
not always imply Emmentaler.
It has a piquant, but not really sharp taste. Three types of bacteria
are used in the production of Emmentaler: Streptococcus thermophilus,
Lactobacillus, and Propionibacter shermani. In the late stage of cheese
production, P. shermani consumes the lactic acid excreted by the other
bacteria, and releases carbon dioxide gas, which slowly forms the
bubbles that make holes.
The Emmentaler cheese originally comes from the Emme valley in the
canton of Bern. Unlike some other cheese varieties, the denomination
"Emmentaler" was not protected ("Emmentaler Switzerland" is, though).
Hence, Emmentaler of other origin, especially from France and Bavaria,
is widely available. Even Finland is an exporter of Emmentaler cheese.