We love fondue–and of course we love it best with good quality, swiss cheese. We like ours with a combination of emmenthaler and gruyere, and one really special alpine cheese of your choice. In the late fall and winter, our choice for this really special cheese is one of the alpage cheeses we important through our Adopt an Alp effort. We import some rare and unique cheeses in an effort to support the family farmers and cheesemakers in the Alps of Switzerland–each cheese has a special story about the lifestyle, traditions, people and animals who seasonally move around the Alps to make these incredible cheeses. We invite you to learn, buy, and enjoy these cheeses with us! READ MORE ABOUT OUR ADOPT AN ALP CHEESESSHOP ALL ALPINE/GRUYERE CHEESES AT THE DELI
- ¾ lb Swiss Emmenthaler grated
- ¾ lb Gruyere cheese grated
- ½ lb a specialty Alpine cheese grated
- 1½ cup dry white wine
- 1 clove of garlic
- 2 TSP cornstarch
- 2 oz lemon juice
- 1 small glass of Kirsch
- black pepper to taste
- nutmeg to taste
- Into a large bowl, add the grated cheeses and the cornstarch.
- Mix or toss well so that the cheese is coated with the cornstarch.
- Crush garlic clove and rub saucepan with.
- Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the lemon juice.
- Add nutmeg and peppercorns to taste.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
- Kirsch can be used mixed in for more flavor or as a toast during the meal.