Classic Cheese Fondue

By á-32

Ingredients

• 1 * 1 garlic clove, halved crosswise
• 1 1/2 * 1 1/2 cups dry white wine
• 1 * 1 tablespoon cornstarch
• 2 * 2 teaspoons kirsch (optional)
• 1/2 * 1/2 pound Emmental cheese, coarsely grated (2 cups)
• 1/2 * 1/2 pound Gruy�, coarsely grated (2 cups)

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 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.

Stir together cornstarch and kirsch (if using; otherwise, use water or wine) 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.

What to dip:
�Cubes of French bread

�Cubes of apple and pear

�Roasted potatoes

�Julienned raw red bell pepper

�Blanched broccoli florets