You are here

Classic Cheese Fondue

Adapted from The New American Cheese

1 pound Gruyère cheese, coarsely grated
1 pound Emmentaler or Swiss cheese, coarsely grated
1 1/2 tablespoons cornstarch
1 clove garlic, slightly crushed
1 cup good quality, slightly fruity white wine such as a Reisling or Chenin Blanc
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 cup kirsch (cherry brandy)
1 1/2 pounds hearty country-style or sourdough bread with crust cut into 1-inch cubes
Warm a fondue pot by filling it with hot water. Pour out water and wipe dry.

In a medium size bowl, toss together the cheeses and the cornstarch. Set aside.

Rub the inside of a medium-sized pot with the garlic clove. Add the wine, lemon juice, and cayenne, and heat slowly over a medium heat. Once it is hot but not boiling, slowly add cheese, stirring with a wooden spoon, until it is smooth. Add the kirsch and cook for about 3 minutes.

Pour cheese into the fondue pot, or simply bring the cooking pot to the table and set it on a trivet.

Serve immediately with the bread cubes.

Serves 6