This cheese fondue is made with Jarlsberg cheese and Gruyere cheese instead of the traditional pairing of Gruyere and Emmental cheese. With my husband having a swiss background, he grew up enjoying cheese fondue for every special occasion. Now he makes it for us, his family
We switched to using Jarlsberg quite by accident. The store we went to didn’t have the cheese we needed, so we bought Jarlsberg instead, tried it and loved it, and we’ve been using the Jarlsberg ever since along with a bit of Gruyere. The traditional way uses 2/3 pound Gruyere and 1/3 pound Emmental.
Make sure cheese is a good quality and aged well or it may not melt smoothly.
2 long sticks of French bread, cubed
2/3 pound Jarlsberg cheese, shredded
1/3 pound Gruyere cheese, shredded
3 tablespoons flour
½ teaspoon paprika
¼ teaspoon nutmeg
1/8 teaspoon pepper
1 clove garlic, crushed
2 cups white wine, not too dry
2 tablespoons kirsch
Turn stovetop burner on to a medium-low heat.
Rub a 2 quart, ceramic fondue pot with the garlic. Put a trivet on the burner of the stove top to protect the ceramic pot while melting the cheese.
Add wine, and heat until hot enough to melt cheese.
Toss cheeses in a bowl with the flour, paprika, nutmeg, and pepper.
Slowly add cheese to hot wine stirring between additions.
Do not boil the cheeses. Wine should just be hot enough to melt the cheese, and gently bubbling. When all the cheese is melted and smooth, add the kirsch.
Set the ceramic pot on its warmer and adjust the heat so that it bubbles gently, if it’s too hot, the cheese will go rubbery.
Cut bread into cubes.
Dip bread cubes into cheese using fondue forks.
Note – if fondue separates and lumps, return dish to stovetop. Whisk together a ½ teaspoon cornstarch and ¼ cup wine. Whisk this mixture into fondue.