Classic Swiss Fondue

Food Service Search Staff

INGREDIENTS:1 clove garlic
1 cup dry white wine
1 Tbsp. fresh lemon juice
2 Tbsp. Kirschwasser
1 Tbsp. cornstarch
2 cups shredded domestic Emmental Cheese
2 cups shredded domestic Gruyere cheese
pinch of freshly grated
nutmeg
as needed, sea salt and freshly ground black
pepper DIRECTIONS:Vigorously rub the garlic clove around the inside of a medium-size heavy-bottomed sauce pan. Discard the garlic; add the wine and the lemon juice to the pan, and bring to a simmer. SERVINGS:8 to 10 servings From:Chef Terrance Brennan, Artisanal Fromagerie & Bistro, New York City PHOTO CREDIT:Photo Credit: Photo Credit: DAIRY MANAGEMENT INC.