Make Geja's Famous Cheese Fondue At Home
By Anthony Todd in Food on Jun 20, 2013 7:00PM
The interior of Geja's Cafe. It's usually darker than this.
We're kind of reluctant to print this recipe, since, if you are anything like us, you'll just end up standing over your stove eating this stuff out of the pot with a spoon. On the plus side, if you make it at home, you won't have to worry about ending the evening smelling vaguely of oil.
Geja's has served over 306 tons of this cheesy goodness since they opened in 1965. It can be served with bread, grapes, fruit, and just about anything else delicious. We've always been temped to dip chunks of a harder cheese into the mix, just for the sheer decadence of dipping cheese in other cheese. Go ahead, we dare you.
Geja's Cheese Fondue
12 oz shredded Swiss Gruyere cheese
4 oz shredded Emmentaler
12 oz dry white wine
1/2 tsp garlic powder
1/2 tsp nutmeg
1/4 tsp white pepper
1 tsp Kirschwasser brandy cherry liqueur
Heat the white wine in a double boiler. Add the garlic, nutmeg and white pepper to the wine. When wine is just about to boil, add the shredded cheeses. Stir everything until creamy and smooth.
When it's ready, finish it off with the Kirschwasser brandy cherry liqueur.