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Cheese Fondue

Warm fondue with white wine for the wintertime.

Ingredients

  • 1 clove garlic, halved
  • 1 lb (450g) grated Gruyère cheese
  • 1/2 lb (225g) grated Emmentaler or Swiss cheese
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp kirsch (cherry brandy, optional)
  • Pinch of ground nutmeg and black pepper
  • 1 loaf crusty bread, cut into bite-sized cubes

Instructions

Section titled “Instructions”

  1. Rub the inside of your fondue pot (or caquelon) with the cut garlic clove, then leave the garlic in the pot or discard it.

  2. Toss the grated Gruyère and Emmentaler with the cornstarch in a bowl.

  3. Pour the dry white wine and lemon juice into the pot and heat over medium until it begins to simmer gently.

  4. Lower the heat, then gradually add the cheese mixture in batches, stirring constantly in a figure-eight motion until melted and smooth.

  5. Stir in the kirsch, nutmeg, and black pepper.

  6. Transfer the pot to a table burner to keep it warm, and dip your bread cubes.