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Cheese Fondue (2)

Cheese Fondue (2)
YIELDS
6 servings
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Ingredients

1
clove garlic, halved crosswise
1 ½
cup dry white wine (375 mL)
1
Tbsp cornstarch (15 mL)
2
cup emmenthal cheese, coarsely grated (500 mL)
2
cup Gruyère Cheese coarsely grated (500 mL)
2
Tbsp brandy (25 mL)
1
Tbsp Kirsch (15 mL)
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Directions

Step 1

Rub inside of a 4-quart (3.5 L) heavy pot with cut sides of garlic, then discard garlic.

Step 2

Add wine to pot and bring just to a simmer over moderate heat.

Step 3

Stir together cornstarch, Kirsch and brandy.

Step 4

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).

Step 5

Stir cornstarch mixture again and stir into fondue.

Step 6

Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Step 7

Transfer to fondue pot set over a flame and serve with bread for dipping.

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