Tropical Fondue
Can't find Emmenthal in the deli section? This popular Swiss cheese has several different spellings — try looking for Emmental or Emmenthaler cheese.
INGREDIENTS | SERVES 4
- 2 mangoes
- 2 tablespoons kirsch
- ½ pound Emmenthal cheese
- ¼ teaspoon nutmeg
- ½ pound Gruyère cheese
- Black pepper to taste
- 1 garlic clove
- 1 cup Mint and Cilantro Chutney
- 1¾ cups dry white wine
- 2 teaspoons lemon juice
- Toasted Bread Cubes
- ½ tablespoon cornstarch
Cut the two mangoes in half, remove the pits, and cut into slices. Finely dice the cheeses.
Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the pan and cook on low heat. Don't allow the wine to boil.
When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don't allow the fondue mixture to boil.
When the cheese is melted, dissolve the cornstarch in the kirsch and stir into the cheese. Turn up the heat until it just bubbles and starts to thicken. Stir in the nutmeg and black pepper. Add the chutney. Thin the mixture by adding another ¼ cup of warmed wine if desired.
Transfer to a fondue pot and set on the burner. Serve with the bread cubes and sliced mangoes for dipping.
Swiss Classics — Emmenthal and Gruyère Cheese
Switzerland's most famous cheese, Emmenthal is the Swiss cheese with holes featured in cartoons with mice and rats. Its mild, nutty flavor combines well with stronger cheeses. Considered to be the classic fondue cheese, Gruyère has an intriguing spicy flavor that strengthens considerably upon heating. When combining Emmenthal and Gruyère in a fondue, use equal amounts of each or increase the ratio of Emmenthal to compensate for Gruyère's stronger flavor.
