Basic Cheese Fondue

Yield:
serves 4-6
Level:
Easy
Ingredients
  • 1 pound Gruyere cheese, coarsely grated
  • 8 ounces Emmentaler cheese, coarsely grated
  • 4 teaspoons cornstarch
  • 1 garlic clove, halved
  • 1 1/2 cups dry white wine, preferably Neuchatel
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons kirsch, if desired
  • Freshly ground pepper
  • Freshly grated nutmeg, pinch
Directions
  • In a large bowl combine the cheeses and cornstarch and toss to coat. Rub the inside of a heavy saucepan with the garlic and discard the garlic. Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth. Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.


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