CLASSIC CHEESE FONDUE
By carla-2
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Preparation
Step 1
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.
Review this recipe