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Cheese Fondue
These are the classic fondue
ingredients. Recipe from
Gourmet Magazine, 1966.
Servings: About 6 I N G R E D I E N T S
1 garlic clove, halved
crosswise
1 1/2 cups dry white wine (preferably Swiss, such as
Fendant)
1 tablespoon cornstarch
2 teaspoons
kirsch
1/2 lb
Emmental cheese,
coarsely grated (2 cups)
1/2 lb
Gruyère ,
coarsely grated (2 cups)
I
N S T R U C T I O N S
Accompaniment: cubes of
French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot
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
prevent cheese from balling up, until cheese is just melted and creamy
(do not let boil). Stir cornstarch mixture again and stir into fondue.
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8
minutes.
Transfer to fondue pot set over a
flame and serve with bread for dipping.
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Complete Fondue Recipe
Collection
including
everything from seafood and beef fondue to cheese, wine, chocolate, dipper recipes and more.
Learn About
Fondue
- proper etiquette, traditions, types and
recipes.
Pre-made Swiss Fondue
Homemade is almost always best but it you are short of time try our
imported Traditional Swiss Cheese Fondue.
Imported from Switzerland, Swiss
Knight Swiss cheese fondue. All the traditional flavor in one heat and serve
pouch. 14oz
Ingredients
Swiss Emmentaler and Guryere cheese, white wine, Kirsch brandy.
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