Swiss Cheese Fondue
Ingredients
- 1 cup dry white wine, plus more if needed
- 14 ounces Gruyère cheese, grated
- 7 ounces Vacherin Mont d'Or cheese, substitute: Brie, with rind removed
- 7 ounces Emmentaler cheese, grated
- 1 1/2 tablespoon cornstarch
- 3 tablespoons Kirsch
- Freshly ground pepper and nutmeg to taste
- 1 clove of garlic, halved crosswise
- To serve: French or Italian bread crumbs, veggies (blanched broccoli, blanched cauliflower, tomatoes, carrots, mushrooms), fruits (grapes, apples, pears), salami, sausage, etc
Instructions
- Combine the grated cheese and the Mont d'Or (or Brie) in a bowl. Reserve.
- Rub the inside of a medium sized heavy pot with one of the garlic halves. Add the white wine and bring it to a simmer, over medium heat.
- Gradually add the cheese, stirring constantly until it melts, adding more wine if necessary.
- In a small bowl or cup, combine the cornstarch and the Kirsch, stirring until the cornstarch is dissolved. Add this mixture to the fondue, along with freshly ground pepper and nutmeg. Bring the fondue to a simmer, cooking (stirring constantly) until thickened, about 5 minutes.
- Rub a fondue pot set with the second garlic half. Transfer the fondue to the fondue pot and serve over a flame with the desired accompaniments.
Notes
1) Do not skip the cornstarch as it keeps the cheese and wine from separating.
2) Use good quality cheese, as the cheese is the star of this dish. Do not buy the pre shredded stuff!
For easier grating, just pop the cheese in the freezer for 20 minutes! It works like a charm.
3) For a non-alcoholic version - even though the alcohol cooks off to almost nothing when simmering on the stove - just substitute the wine and brandy for flavored stock with a touch of lemon juice or vinegar to prevent the cheese from curdling.