April 11th is National Cheese Fondue Day! This unbelievable recipe comes straight from Switzerland itself. Switzerland is an amazing country with a long tradition of making excellent cheeses. Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.

Swiss cows do not eat silage since it is fermented and affects the makeup of their milk. Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm. Industrial farming is virtually nonexistent in Switzerland.

Celebrate National Cheese Fondue Day by making this recipe for your significant other or as a centerpiece for a boisterous party!

1 garlic clove, halved

600 grams Gruyère AOC, grated or in strips

200 grams Britchon, grated or in strips

4 teaspoons cornstarch

350 milliliters Neuchâtel white wine

1 teaspoon freshly squeezed lemon juice

1 small glass kirsch

Freshly ground pepper

Freshly grated nutmeg

1. Rub inside of fondue pot with garlic and leave inside pot, if desired.

2. Mix Gruyère AOC, Britchon, and cornstarch in fondue pot, add white wine and lemon juice, and bring to a boil, stirring constantly, until cheese melts.

3. Add kirsch, season with pepper and nutmeg, and serve immediately.

4. Keep fondue pot warm over medium heat and invite guests to constantly stir fondue with their pieces of bread.

Recipe, Photo and Cheese facts courtesy of the Switzerland Cheese Marketing, Inc.

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