Cheese Fondue

From the kitchen of Carly

Melted Emmental and Gruyère bound with wine and cornstarch into silky, dippable perfection. The garlic ghost and optional kirsch add depth without overpowering. A fondue that demands bread, vegetables, and good company around the pot.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 garlic clove, halved crosswise
  • 11 1/2 cups dry white wine
  • 11 tablespoon cornstarch
  • 12 teaspoons kirsch (optional)
  • 11/2 pound Emmental cheese, coarsely grated (2 cups)
  • 11/2 pound Gruyère
  • 1coarsely grated (2 cups)

Instructions

  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

  2. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.

  3. 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). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

  4. •Cubes of French bread

  5. •Cubes of apple and pear

  6. •Roasted potatoes

  7. •Julienned raw red bell pepper

  8. •Blanched broccoli florets

  9. •Dry white wine such as dry Riesling or Sancerre

  10. •German lager or Saison-style ale

  11. •Farmhouse cider

  12. •Fino Sherry