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How to Make Classic Swiss Fondue

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Host: This classic fondue starts an instant conversation every time. First, cut three quarters of a pound of Gruyere and three quarters of a pound of Emmental to fit through the feed tube of a food processor. Next, shred the cheeses in a food processor with the shred tool attached. Now, to the cheese add one tablespoon of flour and stir. Next, cut a loaf of crusty French bread into one inch cubes. Rub the inside of a heavy pot with a crushed garlic clove, add one cup of white wine, one tablespoon of kirsch and one tablespoon of lemon juice. Heat over a medium flame until the wine is hot, but not boiling. Next, add handfuls of cheese, stirring constantly with a wooden spoon until the cheese has melted and the cheese wine mixture has the appearance of a light creamy sauce. Add nutmeg and white pepper to taste, remove the pot and place on a fondue stand surrounded by bread and vegetables. This classic fondue recipe from the Alps is great for any occasion, from brunch to appetizers to the main feature.

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