Classic Cheese Fondue
A classic, North American version of a Swiss cheese fondue. Though fondues were "overdone" in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did. And maybe it's time for a modest revival!
Ingredients
- 1 clove Garlic
- ¾ cup White Wine dry
- 1 teaspoon Lemon Juice
- 2 ½ cups Emmenthal Cheese grated
- 2 ½ cups Gruyère Cheese grated
- 1 tablespoon Cornstarch
- 3 tablespoons Kirsch
- White Pepper
- Nutmeg
- Paprika
Instructions
- Rub the inside of the fondue pot with clove of garlic.
- Pour the wine into the pot with the lemon juice and heat gently.
- Gradually add the cheeses stirring continuously, and heat gently until all the cheese has melted. Â When the mixture begins to bubble, blend the cornstarch and kirsch together and add to the fondue. Â Continue to cook gently, again stirring continuously, for a further 2 to 3 minutes and season to taste with pepper, grated nutmeg and paprika.
Notes
Serve with chunks of crusty bread, and a leafy salad.
The recipe is easily doubled, if you have a large enough dish for it.
Tried this recipe?Let us know how it was!