Simply Recipes, a wonderful website with loads of very good recipes and useful information. Check it out!
Food in Switzerland varies from canton to canton, but the country is known for it's wide variety of bread, dairy and of course, Swiss cheeses. Beans, carrots, cauliflower, potatoes and numerous other vegetables are grown or imported. Sausage, veal, beef, pork, chicken, turkey, potatoes, rice and pasta are also abundant. Fruits, berries and an impressive array of sweets and chocolates round out the country's cuisine.
It's all about the cheese: Gruyere and Jarlsberg....
Dry white wine, kirsch (cherry brandy) and lemon juice
Use day-old French bread - you can toast it if you want it crispy
Cheese Fondue (Recipe Courtesy of Simply Recipes)
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
1 garlic clove, halved crosswise
1 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon lemon juice
1 tablespoon kirsch (cherry brandy)
1/2 teaspoon dry mustard
Pinch of freshly grated nutmeg
Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
Special equipment recommended
A fondue pot
1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)
To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.
Final Assessment: What fun! This isn't the type of dish you'd serve up on a typical weekend, but for a special occasion, it's spectacular and a real treat.
P.S. When my husband had enough with all the dipping, he made himself a cheeseyman sandwich