SWISS GRUYERE FONDUE

By BobD

Ingredients

• 16 ounces Gruyere cheese, rind cut off, cheese grated (6 cups packed)
• 1 tablespoon cornstarch
• 3/4 cup dry white wine (such as Sauvignon Blanc)
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 to 3 tablespoons Kirsch (clear cherry brandy)
• Pinch of ground nutmeg
• Assorted dippers (see list below)

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

Toss cheese with cornstarch in large bowl.

Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium.

Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches.

Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in Kirsch and nutmeg.

Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates.

DIPPERS:

Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.