Swiss Cheese Fondue
Few dishes are more inherently social than fondue. A pot of melted cheese, a long fork, cubes of bread — and the rule that if you lose your bread in the pot, you buy the next round of drinks.
Ingredients
- 8 oz (225g) Gruyère cheese, grated
- 8 oz (225g) Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 clove garlic, halved
- 1 cup dry white wine (like Fendant or Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (cherry brandy, optional but traditional)
- Pinch of nutmeg
- For dipping: crusty bread cubes, boiled new potatoes, cornichons, blanched broccoli, apple slices
Instructions
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1
Toss both cheeses with the cornstarch in a bowl until evenly coated.
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2
Rub the inside of a fondue pot (or heavy saucepan) with the cut garlic clove. Add the wine and lemon juice. Heat over medium heat until the wine just begins to simmer (small bubbles, not boiling).
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3
Add the cheese a handful at a time, stirring in a figure-eight pattern. Wait until each addition is fully melted before adding the next. This takes about 10 minutes.
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4
Once all cheese is melted and the fondue is smooth and gently bubbling, stir in kirsch and nutmeg.
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5
Transfer to a fondue burner to keep warm. Serve with dipping items and long forks. Stir occasionally to keep the fondue smooth.
