Gruyere and Swiss Cheese Fondue
Ingredients
½ pound Swiss Cheese, shredded
½ pound Gruyere Cheese, shredded
2 tablespoons Arrowroot
1 clove Garlic, peeled
1 cup Dry White Wine
1 tablespoon Lemon Juice, freshly squeezed
1 tablespoon Cherry Brandy, such as Kirsch
½ teaspoon Dry Mustard
Pinch Nutmeg, freshly ground
Assorted dippers
Directions
1. In a small bowl, coat the cheeses with arrowroot and set aside
2. Rub the inside of a ceramic fondue pot with the garlic, and then discard
3. Over medium heat, add the wine and lemon juice and bring to a gentle simmer
4. Gradually stir the cheese into the simmering liquid
5. Melting the cheese gradually encourages a smooth fondue
6. Once smooth, stir in Cherry Brandy, mustard and nutmeg
7. Arrange an assortment of bite-sized dipping foods on a Lazy Susan around fondue pot
8. Serve with carrots, baked potato wedges, bell peppers, tomatoes, sausages, green apples, mushrooms, pickles, blanched vegetables (asparagus, cauliflower or broccoli) and/or snap peas
9. Spear with fondue forks or wooden skewers, dip, swirl and enjoy
Alcohol free option: If you don’t test well for wine or brandy, you can replace it with 1 cup of raw organic cream and a tablespoon of butter.