I typed this up today for someone who asked for a cheese fondue recipe, so as long as I’ve gone to the work of typing it up, I’m adding it here. MMMMMMMM. I’m going to make it this week, but it won’t be the same without Cathy hanging out drinking a glass of wine with me and the sounds of video games loudly wafting into the kitchen.
Cathy’s Swiss Cheese Fondue
3 garlic cloves
6 cups cheese, grated (1/2 gruyere, 1/2 emmentaler)
2 tbs flour
3/4 tsp baking soda
1/4 tsp cayenne pepper
2 tbs Kirschwasser
2 1/4 cup dry white wine
Take one garlic clove, slice in half. Use the cut side to rub the inside of the fondue pot, when it gets “worn out,” finish with the other half. Mince the garlic (including the two you used to rub). Put wine & garlic in pot and turn pot on for cooking. When it is hot, add handfuls of cheese that has been mixed with the flour, stirring constantly.
When the cheese is all in, dust with cayenne powder (about a 1/4 tsp – although we just shake cayenne powder over the top and never measure). After you’ve combined everything in the pot, whisk the Kirschwasser and baking soda together. Add to cheese mixture.
Now for the part that involves standing around the kitchen drinking wine and talking. Stir constantly, taking shifts if possible. It’s hard to describe, and will take forever, but you will eventually see a change in the consistency. When that happens (and not when you arm feels as if it’s going to fall off from stirring), dinner is ready for dipping things. We tended to put bread in the oven, cubed, at 200 degrees for a while as we prepared the cheese so that the cubes get nice and hard for dipping.