Pilsen Port Swiss Fondue Food

SWISS FONDUE

Steps:

• Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
• Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

PILSEN-PORT SWISS FONDUE

Steps:

• Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.

SWISS FONDUE - SWITZERLAND

Steps:

• Cut bread into 1/2 - 3/4 inch cubes.
• Rub serving dish with garlic and add bread cubes.
• Mix cornstarch and brandy together.
• Heat wine until it starts to boil.
• The add grated cheeses, stirring constantly until the cheese has melted.
• DO NOT BOIL.
• Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
• Add nutmeg and pepper.
• Serve at once in fondue pot.

SWISS FONDUE

Steps:

• In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;

TRADITIONAL SWISS FONDUE

Steps:

• Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
• When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.