I loved gathering around a pot of this with friends while I was a missionary in France. Grant calls this kid favorite recipe the Heart Attack . Favorite dipping items: thick crusted french bread (not the soft grocery store variety), cherry or grape tomatoes, broccoli (lightly steamed), red peppers.
Cheese Fondue - The Real Deal
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
- ½ pound Gruyère cheese, coarsely shredded (about 2 cups)
- ½ pound Emmentaler cheese, coarsely shredded (about 2 cups)
- 2 teaspoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon Kirsch (I've never used)
- Salt and freshly ground white pepper
optional: 1 tablespoon fresh lemon juice
Instructions
- In a bowl, toss the Gruyère and Emmentaler with the cornstarch.
- Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
- Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.
Notes
Try to get as high a quality white wine as you can afford. Do not use cooking wine!
Make Ahead: The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.
Make Ahead: The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.
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