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Fondue

Fondue
Switzerland
⏱ — min. Serves: —

Ingredients

  • 1 clove garlic, halved
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • 8 oz (225 g) Gruyère cheese, grated
  • 8 oz (225 g) Emmental cheese, grated
  • 2 teaspoons cornstarch
  • 2 tablespoons kirsch (cherry brandy)
  • Freshly ground black pepper, to taste
  • Freshly grated nutmeg, to taste
  • Cubed bread, for dipping (day-old French or Italian bread works best)
  • Assorted dippables: steamed vegetables, apple slices, boiled potatoes, etc.

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove. Discard the garlic or leave it in for a stronger flavor.

Heat the Wine and Lemon Juice

In the fondue pot, heat the wine and lemon juice over medium heat until hot but not boiling.

Add the Cheese

In a medium bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch until the cheese is evenly coated.

Gradually add the cheese to the hot wine, stirring constantly in a figure-eight motion until the cheese is melted and smooth.

Add the Kirsch and Seasonings

Stir in the kirsch.

Season with freshly ground black pepper and freshly grated nutmeg to taste.

Serve

Place the fondue pot on a stand over a low flame to keep it warm.

Enjoy your meal!