Fondue (Traditional Cheese)

Description: The traditional Swiss fondue recipe is known as Moitié-Moitié in French. This translates as half-half as the cheese component is one half Gruyère and one half Emmentaler cheese.

Feel free to use experiment with different cheeses. Just stay away from overly dry cheese that won't melt evenly. You can use apple chunks and broccoli fleurettes as well as bread for dipping.

The more fastidious can dip the bread into the cheese, then transfer it to a plate from which they can spear it with a second fork. Most folks simply use the same fork for both dipping and eating, though this is slightly less hygienic.

Ingredients:

• 8 oz dry white wine (chardonnay works fine)
• 8 oz Gruyère cheese
• 8 oz Emmentaler cheese (substitute any 'Swiss' cheese with holes if you cannot find Emmentaler)
• 1 oz Krischwasser (substitute any brandy)
• 1 tablespoon Corn Starch
• 1 teaspoon white pepper
• 1 teaspoon nutmeg
• 2 cloves garlic
• 1 1/2 baguettes of French bread

Instructions:

• Grate the cheese. Mix the two types together, set aside.
• Cut the baguettes into one-inch cubes of bread.
• Prep the brandy mix by combining the corn starch, brandy, pepper and nutmeg in a small glass. Stir until you have an even consistency goo. If it is too dry, add more brandy. If it is too runny, add more cornstarch. You have it right if it has the consistency of shampoo. Set this aside.
• Mince the garlic, mash the garlic around, coating the inside of the fondue pot.
• Add the wine to the pot, bring to a boil, reduce to medium heat.
• Now for the tricky part. Add the cheese one spoonful at a time to the pot. You must stir constantly. When the cheese is fully melted, add the next spoonful. Keep doing this until you have added all the cheese.
• When all the cheese is melted in the pot, add the brandy mix.
• Take the pot off the heat, put it onto the chafing stand, and serve.