Tuesday, August 02, 2011

Swiss Is More Than Just Cheese!

This is Chef Roland Furst at the New Glarus Hotel in New Glarus, Wisconsin, preparing cheese fondue. I'll put the printed recipe in this post -- but notice that he varied it by using several different kinds of cheese and he also added dill. In additiion, he had prepared an entire Swiss meal for us:

jaegerschnitzel, wienerschnitzel, geschnetzlets, roesti, spaetzli, salad, hot rolls, and, for dessert,

Napoleon topped with fresh strawberries. The meal was wonderful; the atmosphere authentic Swiss (the town was founded by 108 Swiss immigrants); and we ate to the accompaniment of yodeling and an alpenhorn.

Here's the New Glarus Hotel recipe for Cheese Fondue
1 clove garlic

1 1/2 cups dry white wine

1 Tbsp. lemon juice

1/2 pound Swiss cheese

1/2 pound Gruyere cheese

1 rounded Tbsp. flour

Pepper and nutmet to taste

2 loaves crusty Italian or French bread

Grate the cheeses and dredge with the flour. (You can do this in advance and keep refrigerated in a tightly closed plastic bag.) Cut bread in one-inch cubes. Each cube should have crust on one side.

Rub the inside of the fondue pot with the cut garlic clove. Heat wine in a the pot over medium heat until hot but not boiling. Add lemon juice. Add cheese by handfuls, stirring in pepper and nutmet to taste. Bring to a boil, then remove from the stove and place on a lighted fondue burner on the table.



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