Great Swiss Cheese Fondue Recipe

Link:’s Cheese Fondue Recipe

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)

cubes of French bread on fondue forks or long wooden skewers

Special equipment:
a fondue pot

To make:

  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
  2. Add wine to pot and bring just to a simmer over moderate heat.
  3. Stir together cornstarch and kirsch in a cup.
  4. 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).
  5. Stir cornstarch mixture again and stir into fondue.
  6. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  7. Transfer to fondue pot set over a flame and serve with bread for dipping.

I originally found this recipe over a year ago when we wanted to make some Swiss cheese fondue when a friend was coming over for dinner. Unfortunately, we had been used to making cheddar and beer fondue and decided to not follow the directions; the result was too much flour, a full bottle of wine in the fondue, and three drunk people eating a not-soft-enough cheese thing with sticks. Since then, we’ve tried it again with a much higher success rate. Our only major change to the recipe is to remove the garlic; all the taste of the original fondue, minus the vampire-killing aftertaste.



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