
Cheese Fondue
A delicious international dish. perfect for vegetarians. and gluten-free friendly.
Total Time
117 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch (optional)
- 1/2 pound Emmental cheese, coarsely grated (2 cups)
- 1/2 pound Gruyère, coarsely grated (2 cups)
Instructions
- 1
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.
- 2
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
- 3
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.
- 4
•Cubes of French bread
- 5
•Cubes of apple and pear
- 6
•Roasted potatoes
- 7
•Julienned raw red bell pepper
- 8
•Blanched broccoli florets
- 9
•Dry white wine such as dry Riesling or Sancerre
- 10
•German lager or Saison-style ale
- 11
•Farmhouse cider
- 12
•Fino Sherry