On 4/23/2015 12:22 PM, KenK wrote:
> A story about fondue on NPR news this morning caught my interest. A very
> very brief Google for recipes seem to indicate it is rather high fat. True?
> Am I missing something very good? I've never tasted it that I can recall.
>
> Perhaps a simple recipe?
>
> TIA
>

The traditional Swiss Fondue is cheese and wine so it is high fat.

Usually, two to four cheeses, white wine are added to the pot. I always
start by heating the wine and adding the cheeses so they melt. I've
seen recipes that call for a little flour added as a thickener and some
nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
Gruyere and Emmentaler as they have good flavor and melt well.

We have it a couple of times a year on a cold Saturday night accompanied
by a bottle of wine. Or with a couple of good friends and conversation.
Simple and fun.