Fondue for the Swiss Army

[Fortinbras Armstrong]

I was doing some digging around in a loose leaf binder that I have which is filled with recipes, and I discovered this from a Swiss Army cookbook, which might be handy if you are having (a) company over for dinner:

17 kilos Gruyere cheese
5 kilos Emmenthaler cheese
11 liters dry white wine
3 deciliters lemon juice
20 cloves garlic
400 grams potato flour
20 kilos bread

Grate the cheese, cut the bread into bite-size dice.

Heat 10.5 liters wine, lemon juice, and chopped garlic over a medium flame. Add the cheese slowly, stirring constantly.

Mix the flour with the remaining half-liter of wine, and add to the
cheese, stirring quickly. Season with pepper and nutmeg to taste.

Serves 100.

[cbayer]

1. Lol! It's very similar to the way I made it just last night, but on steroids!

Where's the kirschwasser???

[Tab]

2. My mother has for decades made a great fondue

Similar origins (but without that pesky metric stuff)

Fondue: For four

1 clove fresh garlic
1/2 pound of Gruyere and 1/2 pound Swiss cheese grated (long strips
work
best) You can do any combination of cheese you want - all Gruyere will

be sharper - all Swiss - milder.
3 tbsp flour
2 cups dry white wine - (simmered, but not boiled off)
1 tablespoon lemon juice
3 tablespoons kirsch or brandy (optional, but part of the fun of fondue)
Nutmeg, pepper or paprika to taste I tend to use nutmeg and white
pepper - small amounts
2 loaves Italian or French bread, cut in cubes, crust on each cube - I
cube the bread the night before and let them get stale-ish - not hard.

Dredge the cheese with the flour.

Rub the cooking pot with garlic, pour in wine and set over low heat.
Watch carefully - when air bubbles start rising to the surface (but not
to a boil) add the lemon juice, then -

Add the cheese by handfuls, stirring constantly with wooden fork or
spoon until cheese is melty. Add Kirsch and spices, stirring until
blended.

Serve bubbling hot - keep fondue at low simmer.

[Fortinbras Armstrong]

3. Actually, I prefer using metric measurements

I do a lot of baking, and measurements must be done by weight. I have a digital kitchen scale which measures in either ounces (to the nearest 1/8 ounce) or grams, to the nearest gram. It is far easier to weigh by grams than by fractional ounces.