Cheese Fondue

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert
  • 1 1/4 cups (300 ml) white wine
  • 2 teaspoons cornstarch
  • 3 tablespoons Kirsch
  • 1 garlic clove, peeled
  • Good grinding pepper
  • Good grating nutmeg
  • To serve with:
  • Carrot batons
  • Trimmed radishes
  • Radicchio, cut into spears or skinny wedges
  • Chicory cut into spears or skinny wedges
  • Cubes toasted sourdough
Directions
  • Whatever else you wish to dip

  • Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.

  • Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.

  • Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip.


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    This recipe is featured in:

    Cheese Guide