Garlicky Cheese Fondue

If serving children, delete the wine and kirsch and substitute non-alcoholic cider for the white wine.

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 to 6 appetizer servings
Level:
Easy

Ingredients
  • 8 ounces Monterey jack cheese, coarsely grated
  • 8 ounces Muenster, coarsely grated
  • 2 tablespoons cornstarch
  • 1 cup dry white wine
  • 2 teaspoons minced garlic
  • 1 tablespoon kirsch
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • Optional Dipping Items on Skewers:
  • Boiled baby new potatoes in their skins, or quartered if large
  • Lightly steamed broccoli florets
  • Lightly steamed cauliflower florets
  • Lightly steamed asparagus
  • Button mushrooms, wiped clean and stems removed
  • Cubed smoked ham
  • Cooked sliced hot sausage
  • Long thick pretzel sticks
  • Lightly toasted cubes French bread
Directions

In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.

In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.

Adjust the seasoning, to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items.


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    This recipe is featured in:

    Cheese Guide