Cheese Fondue

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Classic cheese Fondue includes dry white wine, kirsch, Emmental and Gruyere cheeses.
Recipe By: Gourmet Magazine, 1966
  • PrepN/A |
  • TotalN/A |
  • Serves6


    • 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)


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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