Kees' special cheese fondue

A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.

Ingredients for 800 g of fondue

• 200 g Emmentaler kaltbach (grated)
• 200 g Gruyère kaltbach (grated)
• 200 g Appenzeller Surchoix (grated)
• 100 g (Vacherin) Mont d'Or (grated)
• 100 g spicy Gorgonzola (grated)
• 2 cloves of garlic
• 320 ml white wine
• 1/2 lemon (squeezed)
• 2 tsp cornstarch
• 2 capfuls Kirsch
• Dash of nutmeg and pepper

Serve with....

• 2 mini baguettes or 1 day-old baguette
• Other dippers like grilled or raw vegetables or cured ham

Preparation

1. Crush the garlic into a fondue pot or other heat-resistant pan/caquelon.
2. Add the wine. Heat the wine and garlic to almost a boil while stirring.
3. Set to low heat and add the lemon juice. Gradually stir in the cheese and continue stirring until a smooth, creamy mixture forms.
4. Heat to almost a boil.
5. Dissove the cornstarch in the Kirsch and add to the cheese mixture. Keep warm.
6. Season the fondue to taste with the nutmeg and pepper.

- Prefer to make 1000 g of cheese fondue? Use the following amounts of cheese and wine: 250 g Emmentaler, 250 g Gruyère, 250 g Appenzeller Surchoix, 125 g Mont d'Or, 125 g spicy Gorgonzola and 400 ml dry white wine
- Or want to make 400 g of cheese fondue? No problem! Cut all ingredients in half.
- Got a tight budget? You can also use "regular" Emmentaler, Gruyère and Appenzeller cheese. Both the Kalbach and Surchoix versions are aged longer, giving them a stronger taste and making them more expensive than the regular versions.
- Note: The (Vacherin) Mont d'Or is a seasonal cheese and not available all year round. The quintessential winter cheese!