CLASSIC CHEESE FONDUE

CLASSIC CHEESE FONDUE
CLASSIC CHEESE FONDUE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 lb Gruyere cheese, shredded

  • ½ lb Emendable Cheese, shredded

  • 1 ½ TB cornstarch

  • 1 garlic clove

  • 1 c dry white wine

  • 1 TB salt and white pepper

  • Crusty bread cubes, hard salami, small pickles, for serving.

  • 1 TB Kirsch

Directions

In a bowl, toss the Gruyere an emmentaler with the cornstarch. Rub the inside of a cheese fondue pot with the garlic. Add the wine and bring to a simmer. Add the cheese mix all at once. Using a wooden spoon, stir over low heat just until the cheese is melted and smooth, about 5mins. Stir in the Kirsch, salt and pepper. Serve with the bread. NOTE: The fondue can be refrigerated overnight an reheated in a microwave, or on the stove over low heat. Wine-Firmly tannic red.

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