Photo: Cheese Fondue Recipe
Ingredients
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Directions
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
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By jules.barkley_1...
San Francisco, 43
on May 04, 2013
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I couldn't get the kirsch or dry mustard and it was still great. I know it is even better with it.
By Rita_Davis
on April 11, 2013
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This was my first fondue recipe to ever attempt and it was very good. I did not use the mustard, added two cloves of minced garlic, about 4 ounces of shredded white cheddar, & I was a little heavy handed with the wine and lemon juice. Everything turned out well - used asparagus, broccoli, rye bread, & granny smith apples for dippers.
By PaulGamboa
Naperville, IL
on March 30, 2013
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We have fondue every month or two. This recipe is fantastic. To add a bit more depth, we'll sometimes add gouda instead of the swiss, but there is little reason to adapt this recipe outside of your choice of cheese to go with the gruyere. Absolutely fantastic. Don't skip on the Kirsch, it adds a great deal of depth. Vermouth works will in a pinch too if you don't have wine available. I can't recommend this recipe strongly enough.
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