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Cheese Fondue
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
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- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
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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