Cheese Fondue - The Real Deal
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
- ½ pound Gruyère cheese, coarsely shredded (about 2 cups)
- ½ pound Emmentaler cheese, coarsely shredded (about 2 cups)
- 2 teaspoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon Kirsch (I've never used)
- Salt and freshly ground white pepper
optional: 1 tablespoon fresh lemon juice
Instructions
- In a bowl, toss the Gruyère and Emmentaler with the cornstarch.
- Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
- Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.
Notes
Try to get as high a quality white wine as you can afford. Do not use cooking wine!
Make Ahead: The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.
Make Ahead: The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1112