Cheese Fondue

Cheese Fondue
Cheese Fondue

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    clove garlic, peeled and halved

  • 1

    cup dry white wine

  • 1/2

    pound emmentaler or other swiss cheese, shredded (about 3 cups)

  • 1/2

    pound gruyere, shredded (about 3 cups)

  • 2

    tablespoons cornstarch

  • 1

    tablespoon kirsch or brandy

  • salt and pepper

  • freshly ground nutmeg

  • 1

    baguette, cut into bite-size pieces

Directions

Rub the inside of a heavy pot or dutch oven with the cut side of the garlic . Add the white wine and bring to a simmer over medium heat. In a bowl, toss the cheeses with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the wine until melted. Pour in the kirsch and cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season. Serve immediately from the dutch oven or transfer to a fondue pot. Top with grated nutmeg to taste. Serve with the baguette pieces for dipping.

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