Classic Swiss Fondue
Ingredients
- 1/2 pound Emmentaler cheese cut into 1/2 inch cubes
- 1/2 pound Gruyere cheese cut into 1/2 inch cubes
- 1 1/2 teaspoons cornstarch
- 1 clove garlic halved lengthwise
- 1 3/4 cups dry white wine such as Alsatian, Riesling or Sauvignon Blanc
- 2 tablespoons kirsch or dry brandy
- 1 tablespoon fresh lemon juice
- freshly grated nutmeg
- kosher salt
Accompaniments of your choice. Ideas include:
- crusty bread cubes
- warmed potato pieces
- warmed cooked sausage slices such as kielbasa or bratwurst
- asparagus spears
- broccoli florets
- cauliflower
- chicken breasts cut into cubes
Instructions
- In a bowl, toss the Emmentaler and Gruyere cheeses with cornstarch and set aside.
- Rub the inside of a fondue pot with the cut sides of the garlic halves: discard the garlic. Pour the wine, kirsch (if using), and lemon juice into the pot and bring to a simmer over medium-low heat. Gradually add the cheeses, a handful at a time, and stir gently until the mixture is creamy and the cheeses are completely melted. Stir in the nutmeg. Taste and adjust seasonings, adding a little salt if needed.
- When ready to serve, place the pot containing the hot fondue in it's stand in the center of the table. Light the fuel burner according to the manufacturer's instructions and set to low heat. Serve right away with fondue forks and the accompaniments for dipping.