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Swiss Gruyere Fondue


Source: Cooking.com
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 Reviews:  4   Viewing: 1 - 4  
Rating: 5
by: Mary, CO Reviewed: 12/30/2011
Swiss Fondue
This was a New Year's Eve tradition in my family, and it is also very good with meatballs as dippers.
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Rating: 3
by: Cindy, FL Reviewed: 12/29/2011
not authentic but acceptable fondue
This is pretty 'tame' compared to what I was taught in Vevey & Lausanne. Generally the cheese is a blend of local varieties - most often gruyere, emmanthaler & jarlsburg. The white wine & Kirsch is often more and flour is often used as the 'thickener'. Also, nutmeg is generally freshly grated and a bit of cayenne is added. Crusty bread should be cubed with crust on each piece in advance - it should go slightly 'stale' to absorb the cheese well without falling apart.
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Rating: 1
by: K Reviewed: 12/29/2011
not real Swiss
Basic traditional Swiss fondue recipe: 1/4 lb. cheese, and 1/4 c. white wine per person. Rub fondue pot with a crushed garlic clove. Heat wine, then gradually add grated cheese and stir in. Add a splash of Kirsch, stir and serve. Gruyere is a great cheese to use, and a dry white to melt the cheese in. corn starch can add unwanted flavor and is unnecessary.
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Rating: 4
by: Cathy Reviewed: 12/09/2009
MmmMmm Good!
I have not cooked this recipe but it is almost identical to the one I use. I use 1/2 lb. gruyer and 1/2 emmentaller cheese. And I use a Chablis. Other than that, they are the same. This is the best cheese fodue ever!
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 Reviews:  4   Viewing: 1 - 4  
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