Photo: Cheese Fondue Recipe
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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By ceeges72
Texas
on June 08, 2012
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made this the other nite...you have to let it come back up to a boil after you put in the cornstarch....THEN it will thicken....DELICIOUS!!!! will be adding it to my 'regulars'...
By ecjohnso
Washington, DC
on September 02, 2009
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I was looking for the fondue recipe I had made (successfully, and this definitely was not it. I got a lot of cheese liquid, with a mass of cheese at the bottom. Going to keep looking for that other recipe...
By e2_732527
Dallas, TX
on February 26, 2009
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Liked this a lot. Yes, I noticed it was quite thin as the cheese melted into the wine, I just boiled a bit longer (after adding the kirch and corn-starch and it thickened up to a very nice consistency. Was nicely "dip-able" throughout the meal (went the simple route -- a nice sourdough and Granny Smiths. AND was well worth the expense of the Gruyere and Emmental. Definitely NOT an inexpensive meal, but SUCH a satisfying one. Thanks, Nigella!
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