{"id":805,"date":"2011-10-24T17:48:23","date_gmt":"2011-10-24T21:48:23","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=805"},"modified":"2020-09-23T14:58:03","modified_gmt":"2020-09-23T21:58:03","slug":"swiss-gruyere-fondue","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/swiss-gruyere-fondue\/","title":{"rendered":"Swiss Gruyere Fondue"},"content":{"rendered":"<p>Note:&nbsp; Gruyere is best when it has aged about a year or more.&nbsp; Older has less moisture, and a better taste.&nbsp; Crystals in the cheese indicates that it has been nicely aged.&nbsp; Do not get younger cheese (eg: 4 months old)<\/p>\n<p><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2011\/10\/2016-05-04-16.03.35.jpg\"><img decoding=\"async\" class=\"alignright size-medium aiif11507\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2011\/10\/2016-05-04-16.03.35.jpg\" alt=\"2016-05-04 16.03.35\" width=\"300\" height=\"225\"><\/a>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 ounces Gruyere cheese, rind cut off<\/li>\n<li>4 ounces Swiss Ementhaler cheese<\/li>\n<li>1\/2 tablespoon cornstarch<\/li>\n<li>1\/2 cup dry white wine (such as Sauvignon Blanc)<\/li>\n<li>1 tablespoon fresh lemon juice<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>Pinch of ground nutmeg<\/li>\n<li>A dash of cayenne pepper<\/li>\n<li>Assorted dippers (see list below)<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Cut cheese into small squares.<\/li>\n<li>Toss cheese with cornstarch in large bowl.<\/li>\n<li>Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.<\/li>\n<li>Reduce heat to medium.<\/li>\n<li>Mix both grated cheeses<\/li>\n<li>Whisk 1 handful of cheese into wine until almost melted.<\/li>\n<li>Repeat with remaining cheese in about 5 more batches.<\/li>\n<li>Continue whisking until completely melted and fondue begins to bubble, about 1 minute.<\/li>\n<li>Whisk in nutmeg.<\/li>\n<li>Transfer to fondue pot and keep warm over fondue burner.<br \/>\nAlternate: use your crock pot and a mixing bowl to create a double boiler (see photo)<\/li>\n<li>Accompany with a platter of assorted dippers, fondue forks and plates.<\/li>\n<\/ol>\n<p><strong>DIPPERS<\/strong><\/p>\n<ul>\n<li>Cubed crusty bread<\/li>\n<li>Boiled new potatoes<\/li>\n<li>Rounds of smoked sausage<\/li>\n<li>Cubed cooked chicken<\/li>\n<li>Blanched asparagus<\/li>\n<li>Green beans<\/li>\n<li>Broccoli<\/li>\n<li>Cauliflower florets<\/li>\n<li>Carrot sticks.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Note:&nbsp; Gruyere is best when it has aged about a year or more.&nbsp; Older has less moisture, and a better taste.&nbsp; Crystals in the cheese indicates that it has been nicely aged.&nbsp; Do not get younger cheese (eg: 4 months old) INGREDIENTS 4 ounces Gruyere cheese, rind cut off 4 ounces Swiss Ementhaler cheese 1\/2 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/swiss-gruyere-fondue\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Swiss Gruyere Fondue&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,157,171],"tags":[],"class_list":["post-805","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces","category-stews","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=805"}],"version-history":[{"count":10,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/805\/revisions"}],"predecessor-version":[{"id":20359,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/805\/revisions\/20359"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}