Cheese Fondue
A classic Swiss cheese fondue made with Emmental and Gruyère cheeses, white wine, and kirsch. Perfect for dipping bread, fruits, and vegetables for a cozy sharing meal.
Ingredients
- •1 clove garlic
- •1½ cups dry white wine
- •1 tablespoon cornstarch
- •2 teaspoons kirsch
- •½ pound Emmental cheese
- •½ pound Gruyère
- •2 cups grated cheese
Cooking Instructions
- 1.
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
5 min
- 2.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
2 min
- 3.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
15 min
- 4.
•Cubes of French bread
- 5.
•Cubes of apple and pear
- 6.
•Roasted potatoes
- 7.
•Julienned raw red bell pepper
- 8.
•Blanched broccoli florets
- 9.
•Dry white wine such as dry Riesling or Sancerre
- 10.
•German lager or Saison-style ale
- 11.
•Farmhouse cider
- 12.
•Fino Sherry
