CLASSIC CHEESE FONDUE
- 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
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.
The fondue can be refrigerated overnight an reheated in a microwave, or on the stove over low heat.
Wine-Firmly tannic red.