Cheese Fondue

Photo by Romulo Yanes

Ingredients

½ pound Gruyère, coarsely grated
1 tablespoon cornstarch
1 ½ cups dry white wine (preferably Swiss, such as Fendant)
cubes of French bread on fondue forks or long wooden skewers
1 garlic clove
1 fondue pot
2 teaspoons kirsch
+ 1 more ingredients
- ½ pound Emmental cheese, coarsely grated

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to pr...

View full recipe at Epicurious

Comments

Variations on Cheese Fondue

- 1 pound new potatoes, boiled, cooled, and quartered, for dipping
- 1 baguette, large dice, for dipping
- +7 other ingredients
- 1 garlic clove
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- 1/2 pound Emmental cheese
- 1/2 pound Gruyère