Calvados and Cheese Fondue
Category: Main courses
- 1 garlic clove
- 2 cups of dry white wine
- 1 lb of Emmenthal cheese, grated (should make 4 cups)
- 1 lb of Gruyère cheese, grated (should make 4 cups)
- 2 tablespoons of cornstarch
- ½ teaspoon of freshly ground black pepper
- 1 pinch of nutmeg, freshly ground
- 2 tablespoons of Calvados
- 2 loaves of baguette cut into 1 inch cubes
- 1 apple, peeled and cored, cut into cubes
- 1 pear, peeled and cored, cut into cubes/li>
- 2 tablespoons of lemon juice
With the tip of the knife, cut a few incisions in the garlic clove. Rub the inside of the fondue pot with the garlic. Pour the white wine in the fondue pot, reserving 2 tablespoons for later in the recipe. Bring to a boil on medium heat.
Add ¼ of a cup at a time of the Emmenthal and Gruyere cheeses, making sure to stir well each time until the cheese is completely melted. In a small bowl, mix the cornstarch with the 2 tablespoons of wine that were set aside. Add the cornstarch, pepper, lemon juice and nutmeg then bring to a boil, stirring constantly. Let it simmer for one minute then add the Calvados and mix well.
Place the fondue pot in the center of the table on the small burner, keeping it on a medium-low heat. Keep adjusting the flame of the burner as needed to maintain the fondue on simmer making sure to stir often. Serve with the bread, apple and pear cubes using the long handled forks that you dip into the fondue.
*Once the fondue pot is empty there is a layer of cooked cheese left called The Religious – an absolute pure delight for the fondue purists!