French Cheese Fondue

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What's better on a winter night than bread, potatoes, or cornichons dipped in melted cheese? Kirschwasser cherry brandy adds a traditional touch.

  • 4

Ingredients

  • ounces cheese in 3 equal parts of grated:
  • Emmentaler or Appenzeller;
  • Gruyére or Beaufort;
  • Compte
  • 1 clove garlic, halved lengthwise
  • 1 3/4 cups dry white wine
  • 1 dash pepper
  • 1 dash nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon Kirschwasser
  • DIPPING ITEMS:
  • Day old bread
  • Cornichons
  • Boiled new potatoes

Preparation

Step 1

Grate all preferred cheeses.

Dice day old bread; strain cornichons; boil and drain potatoes.

Rub fondue pot with garlic clove.
Mix cornstarch and Kirschwasser, making sure it is thick but fluid. Adjust if needed.

Over medium heat bring wine to a boil. While waiting for wine to boil, add pepper and nutmeg. When wine is boiling, add grated cheese and melt by stirring with a wooden spoon in a figure 8 pattern.

Once cheese is melted add cornstarch/Kirschwasser to get right consistency. Should thinly coat items dipped into the mixture.

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