Cheese Fondue

Photo: flickr user sashafatcat

Ingredients

1 garlic clove, halved crosswise

1 1/2 cups dry white wine preferably Swiss, such as Fendant

1 tablespoon cornstarch

2 teaspoons Kirsch

2 1/2 pounds emmenthaler cheese , coarsely grated

2 1/2 pounds gruyere , coarsely grated

cubes French bread

Preparation

[cave: there may be a mistake in the ingredients and the author meant to say 2 1/2 lbs of cheese all together] 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.

Stir together cornstarch and kirsch in a cup.

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 and serve with bread for dipping with long fondue forks or wooden skewers.

Tools

Comments

Permalink Anonymous
January 10, 2009

Swiss wine is going to be a bit difficult to find...you can substiute any dry white wine that has a bit of "fruit" character to it (as opposed to "sweet"). Sauvignon Blanc, Chenin Blanc, Dry Riesling all make good substitutes.

Permalink Flo
January 25, 2011

Are you sure - 5lbs of cheese (2.5 kg) with 2 spoons fo Kirsch - this will not fit a standard caquelon (http://www.foodista.com/tool/KN5WCSJ5/fondue-pot)
When I use 1 kgr (2lbs) for 4 people, my guests have to be transported home lying down as they are so full

Place your ad here
Loading...