Classic Cheese Fondue
- Total Time:
- 0 hour(s)
- 45 mins
What’s more romantic than gazing into your valentine’s eyes over a pot of bubbling, ooey, gooey cheese? This recipe serves two, but to scale up for a larger crowd, keep in mind that a half pound of cheese will feed one person. We make our fondue in a classic fondue pot, but if you don’t have one at home, any heavy-bottomed pot will do.
1 garlic clove, cut in half
1 cup dry white wine, such as pinot grigio or unoaked chardonnay
2 tablespoons cornstarch, diluted in about a tablespoon of wine
1/2 pound Gruyère cheese, grated
1/2 pound Appenzeller cheese, grated
Splash of kirsch (cherry brandy)
Freshly grated nutmeg
Crusty bread, cut into large cubes so that each piece has a layer of crust
Rub the inside of the fondue pot with the garlic halves.
Add the wine to the pot and heat over medium heat until hot, but not boiling. Stir in the cornstarch mixture.
Add the cheese in batches to the pot, a handful at a time, and stir constantly with a wooden spoon. Wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce.
Add a splash of kirsch (this will help cut through the cheesy richness).
Season to taste with nutmeg.
Serve with plenty of crusty bread and lightly blanched broccoli and cauliflower.