Classic Swiss Cheese Fondue
- 1 garlic clove, cut in half
- 2 cups dry white wine (Neuchatel, Rhine or Chablis)
- 1 pound Emmentaler or Gruyere, or a mix, finely cut (not grated)
- 3 tablespoons cornstarch
- 3 tablespoons Kirsch or brandy
- Black pepper
- Pinch of nutmeg
- 2 loaves crusty French or Italian bread (baguettes)
- Rub an earthenware casserole, chafing dish or fondue pot with cut garlic.
Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir
in cheese bits (grated cheese tends to lump).
- When melted, stir in cornstarch that has been dissolved in Kirsch.
- Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling
lightly over LOW heat or it will toughen. If it becomes too thick, add a little
preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in
a little wine, then warm slightly.
- Serve with bread cubes that guests can spear on fondue forks, then dip into
the cheese mixture.
- Serve a tossed salad on the side and offer fruit for dessert. Accompany
with Kirsch, Neuchatel wine or beer.
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