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| Fondue. Photo: 02b, flickr. |
According to the Canadian Press, a new national cookbook, "The Swiss Cookbook," put out with the help of the country's tourism agency defines the recipe as a mix of "only Vacherin and Gruyere cheeses mixed with Fendant wine and a dash of kirsch (cherry) schnapps." The book even includes instructions on the proper way to eat the fondue, including stirring tips and what to drink with the dish. Aside from the classic fondue recipe, the book packs more than 140 national dishes for rib-sticking mountain fare.
After the jump, get the authentic fondue recipe.
Swiss Fondue
Start to finish: 30 minutes
Servings: 4
400 grams (14 ounces) Vacherin Fribourgeois cheese, grated
400 grams (14 ounces) mature Gruyere cheese, grated
300 ml (1 1/4 cups) dry white wine
15 ml (1 tbsp) cornstarch
1 garlic clove, minced
30-40 ml (2 to 3 tbsp) kirsch (cherry liqueur)
Pinch of nutmeg
Ground black pepper, to taste
1 large baguette or other crusty white loaf (about 11 ounces), cut into cubes
In a large fondue pot, combine both cheeses, then heat according to manufacturer's directions.
In small glass, whisk together the wine and cornstarch. Once the cheese has melted, stir the wine mixture into the cheese. Bring to a boil, stirring constantly. Add the garlic, kirsch, nutmeg and pepper.
Set the pot's heat source to low to maintain a gentle simmer. Serve with bread cubes.
Recipe adapted from "The Swiss Cookbook," published in English by Betty Bossi, available from the Switzerland Tourism Web site.
[Via Canadian Press]
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