Lunchbreak: Geja’s classic cheese fondue

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Geja’s Cafe
340 W. Armitage

Geja’s Classic Cheese Fondue
Serves 2

6.5 oz processed Gruyere, cubed
1.5 oz Gruyere Cheese, shredded
1/4 tsp garlic powder
1/4 tsp nutmeg
1/4 tsp white pepper
6 oz dry white wine
1/2 tsp kirschwasser brandy

Heat wine until almost boiling in double boiler. Add Kirschwasser and let cook for a 5 minutes. Add processed gruyere cheese, cook until cheese is soft. Add shredded gruyere, let melt while stirring occasionally. Add nutmeg, white pepper and garlic powder. Stir until creamy. Mixture should cook for at least 30 minutes. Transfer as needed to fondue pot.
Serve with chunks of French bread, apples and grapes for dipping.


Complement your cheese fondue by pairing with the same wine used in fondue.

Use cheddar or classic Swiss cheese in place of gruyere.

Try a variety of other breads. Pumpernickel, raisin and onion breads work very well.

Cut bread night before serving and store in a container which is left slightly open. This will allow the bread to firm and dry, creating a great contrast of textures (traditional fondue is served with stale bread).

Use vegetables or dried fruits for dipping.

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