1-1/2 cups dry white wine
1 garlic clove (halved)
1 teaspoon lemon juice
1 lb grated Gruyère
1 tablespoon cornstarch
1/3 cup kirsch
freshly grated nutmeg to taste
freshly grated white pepper to
2 loaves of crusty French or Italian
bread, cut into 1-inch cubes.
- Rub the inside of a heavy
saucepan with the garlic halves.
Leave garlic in the saucepan and add wine and lemon juice, bring to
- Stir handfuls of cheese into
the wine mixture, stirring constantly
until all cheese is added and mixture is blended well.
- In small bowl mix together
cornstarch, nutmeg, white pepper
and kirsch. Add to the cheese mixture stirring constantly, until it
begins to bubble, but do not let it boil.
- Transfer mixture to the heated
fondue pot and keep it hot
over low heat.
- Serve with bread cubes.
Makes 6 servings.
|Did You Know?
is a hard yellow cheese made from cow's milk,
named after the town of Gruyères in Switzerland, and originated
cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before
when Gruyère gained Appellation d'Origine Contrôlée
(AOC) status as a
Swiss cheese, some controversy existed whether French cheeses of a
similar nature could also be labeled Gruyère. (French
cheeses include Comté and Beaufort.) French Gruyère-style
have holes according to French agricultural law, whereas Swiss
is a solid cheese with no holes.
Gruyère is sweet but slightly salty, with a flavor that varies
with age. It is often described as creamy and nutty when young,
becoming with age more assertive, earthy, and complex. When fully aged
(five months to a year) it tends to have small holes and cracks which
impart a slightly grainy mouthfeel.
To make an 80 kg (176
lb.) round of Gruyère cheese, about 800 litres (211 gallons) of
milk are used.