Spicy Cheese and Bacon Fondue


1/2 pound Emmental cheese (shredded)
1/2 pound Gruyère cheese (shredded)
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 bacon 
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 aside.
  • 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 stir 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 vegetables.

Makes 4 to 5 servings.

Real Cooking

Did You Know?
Emmentaler 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.

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