Classic Swiss Cheese Fondue
Chunks of steamed red-skinned potatoes, toasted or grilled Tuscan bread cubes, and slices of pear make perfect dippers for the rich, melted cheese. Remember to give the fondue a stir as you dip to keep it smooth and well blended.
Ingredients
- 1 garlic clove, halved
- 1 pound Gruyère cheese, grated
- 1/2-pound Emmentaler cheese or other Swiss cheese, grated
- 1 cup dry white wine
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons kirsch
- Freshly ground black pepper
- Freshly grated nutmeg
Instructions
- Gather your ingredients.
- Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
- Combine the grated Gruyere and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
- Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.
- Serve at once.
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