Making traditional Swiss fondue

Making traditional Swiss fondue
I love food. When I travel, I base destinations around my stomach. So when we arrived in Lausanne, fondue topped my cuisine wish list.

Scott and I found the local favorite in our small town, a nondescript restaurant in an arcade that’s been cooking up a meal of melted cheese since 1951. Cafe Romand did not disappoint. We dipped our white bread in cheesy deliciousness and sipped our small glasses of red wine. Final cost? About $53–kind of pricey for a pot of melted cheese and some bread, no?

Luckily, I found a traditional Swiss fondue pot–steel exterior with an enameled finish on the inside–at the Geneva flea market, which only set me back $5. Unlike the purists at Cafe Romand, I served my cheesy dip with chorizo, sliced chicken, pears, a baguette and potatoes.
Serving fondue
I researched several recipes before coming up with my own version of traditional Swiss fondue.

1.5 cups shredded gruyere cheese (Note: Don’t go overboard with the gruyere. Too much gives the fondue a gritty texture. Stick to 1.5 cups)
1.5 cups shredded emmenthaler cheese
.5 cups shredded Appenzeller cheese
2.5 Tablespoons all-purpose flour
1 garlic glove
1 cup dry white wine
One teaspoon fresh lemon juice
A pinch nutmeg
Fresh-ground pepper to taste

1. Rub the garlic over the inside of the fondue pot. Heat the white wine over medium heat. Don’t let it boil. Just get it hot.
2. Mix all cheeses and flour in a bowl.
3. When wine is hot, add lemon juice.
4. Put a handful of the cheese and flour mixture in the wine. Stir until the cheese is completely melted. Repeat until you’ve used all the cheese mixture. Lower heat and constantly stir, allowing the cheesy mixture to bubble slightly.
5. Stir in the nutmeg and pepper and serve.
**We don’t have a burner so we put our pot on a wooden cutting board and started dunking.**
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