Our favorite thing. Not particularly a summer food, but, well, we managed to eat it 8 of the 10 days we spent in Switzerland.
1 cup dry white wine or a little more
2 cloves of garlic minced
1/2 pound shredded Emmenthaler cheese
1/2 pound shredded Gruyere cheese
1/2 pound shredded Appenzeller cheese
1/4 teaspoon ground nutmeg
2 shots of Kirsch
1 or 2 loaves French bread, cut into 1 inch cubes
- Simmer wine in fondue pot. Add garlic and cook until you can smell it and it gets golden. Add all of the cheese a handful at a time. Stir after each addition of cheese until melted. When all the cheese has melted, top with nutmeg and kirsch. Serve with cut-up French bread.