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The most convenient number of people, when you are serving this dish, is 5-6. Allow for each person about 6 oz. of cheese (see notes below), it pint white wine and 2 teaspoons potato flour blended with 1 teaspoon Kirsch. In Switzerland the cheese is prepared in a special pot of fireproof earth ware, but an ordinary strong saucepan can be used.
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| What You Need: |
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Cheese
Potato Flour
Kirsch
Garlic
Wine
Pepper
Nutmeg
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| How To Cook: |
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1. Rub the inside of the pan with a clove of garlic, and then put in the grated cheese and the wine.
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2. Heat slowly, stirring with a wooden spoon.
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3. As soon as bubbles begin to form, add the potato flour blended with the Kirsch, then season with pepper and a little grated nutmeg.
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4. The fondue is served at table in its pan, over a spirit lamp, the flame being adjusted so that the creamy mixture continues to "shiver" not boil.
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5. Have a baskets or plate of large cubes of bread; everyone then spears a piece of bread on a fork and twirls it two or three times in the hot melted cheese.
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6. According to the ritual, anyone who loses the bread from his fork must offer the company a bottle of wine.
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7. To accompany the fondue, serve if possible a white wine from the same region as the cheese, and some Kirsch.
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NOTE:
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Each canton, of course, claims to have the best recipe for Fondue. In the Jura they use half Gruyere and half Jura cheese (Noos or Chauxd'Abel), and in addition to the garlic, they include 3 chopped shallots; with it they serve a sparkling white wine from Neuveville, and Kirsch from Ajoie. The Neuchatel Fondue is made of equal quantities of Vacherin, Emmental and Gruyere cheeses, and served with Auvernier wine.
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