Ingredients:
Loaf of bread (approx 1 lb), or mixed loaves
3 1/2 tbs butter
12 oz Emmenthaler
8 egg yolks
White pepper
Freshly grated nutmeg
Salt
1/2 cup heavy cream
2 tbs dry white wine or lemon juice
Directions:
1. Cut bread into bite-size cubes. In a wide pan, melt 3 tbs butter, toast bread cubes until golden brown, and set aside.
2. Grate cheese finely. In the caquelon, stir together cheese, egg yolks, and a little pepper, nutmeg, and salt. Stir constantly over low heat. Gradually add remaining butter in bits while stirring vigorously. Do not let mixture boil.
3. When the cheese mixture has thickened, stir in cream and wine or lemon juice. Keep hot on the lit burner but donât let it boil. Serve with bread.
Tip: Donât let the cheese mixture boil because this will cause the egg yolk to curdle. If this does happen, immediately stir in a little lemon juice.
Recipe courtesy of Fondue Recipes: Party Ideas, Side Dishes, Drinks, Recipes and Fondue Equipment Guide by Swissmar.