Classic Cheese Fondue
Recipe submitted by: Paul Pierce
(No reviews.)
“Fondue fans, say cheese”
Ingredients
2 cups shredded natural Swiss cheese (8 oz.)
2 cups shredded Gruyere cheese (8 oz.)
1 tbsp. cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tbsp. lemon juice
3 tbsp. kirsch or dry sherry
1/2 tsp. salt 1/8 tsp. white pepper
French bread, cut into 1-inch cubes
Directions
- Toss cheeses with cornstarch until coated
- Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil)
- Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted
- Stir in kirsch, salt and white pepper
- Remove to earthenware fondue dish; keep warm over low heat
- Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine
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