• 1 lb. Emmentaler
  • 1 lb. Gruyere
  • 1 clove garlic
  • 1 tbs lemon juice
  • 1 cup kirch
  • 2 tbs flour
  • 2 tbs white pepper
  • 2 tbs nutmeg
  • 2 loaves crusty French bread
  • raw vegetables

Cooking Instructions:

  1. Cut the Gruyere and Emmenthal cheese to fit in a food processor.
  2. Shred the cheeses in a food processor with the shred tool attached.
  3. To the cheese add 1 tablespoon of flour and stir.
  4. Cut a loaf of crusty French bread into 1″ cubes.
  5. Rub the inside of a heavy pot with a crushed garlic clove.
  6. Pour white wine, kirsh and lemon juice to the pot.
  7. Heat over a medium heat flame until the wine is hot but not boiling.
  8. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce.
  9. Add nutmeg and white pepper to taste.
  10. Remove the pot and place on a fondue stand surrounded by bread and vegetables.