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Valais style fondue
Description
There is no alcohol in this recipe, making it suitable for children - not for young children as the cheese is very hot to eat and there is the risk of an accident while dipping the bread.
Ingredients
1
loaf (French bread, cut into small cubes, each with some crust) 1⁄2 lb
Emmentaler cheese (coarsely grated) 1⁄2 lb
Gruyere cheese (coarsely grated) 3 T
flour (white flour) 2 c
milk (whole or half fat) 1 T
lemon juice (fresh) 1 ds
paprika (sweet)Instructions
- Pour milk in the top part of a double boiler and allow to warm.
- While milk is getting warm, place both cheeses in a large bowl and sprinkle with flour. Shake the bowl or mix lightly with to coat cheese with flour.
- Add paprika to milk. Add cheese, a little at a time, stirring constantly. Add the lemon juice after the first or second batch of cheese. When all the cheese has melted, transfer to a fondue pot over a small alcohol burner on the middle of the table.
Notes
There are electric fondue pots. If using an electric fondue pot, first turn the setting to "cheese" or "simmer." Proceed as you would in the double boiler by allowing milk to warm then adding the other ingredients. Once all the cheese is melted, turn heat setting to "low."
| Ingredients, metric | |||
| 1 or 2 | loaves French bread, cut into small cubes, each with some crust | ||
| 1/2 lb | Emmentaler cheese, grated | ||
| 1/2 lb | Gruyere cheese, grated | ||
| 3 Tbs | white flour | ||
| 2 cups | whole or skim milk | ||
| 1 Tbs | juice of fresh lemon | ||
| 1 dash | sweet paprika | ||
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