If you’re a cheese lover (and who isn’t?) you can thank the Swiss for making eating a big bowl of melted cheese a perfectly acceptable thing. Cheese fondue is one of the best dishes to have at a party as it involves dunking pieces of bread, fruit, vegetables, and other bite-size items into a pot of bubbling Gruyère. What could be better?
Ingredients:
- 1 pound Gruyère cheese, grated
- ½ pound Emmental or other Swiss cheese, grated
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon + 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 ½ tablespoons kirsch
- Freshly grated nutmeg
- Freshly ground pepper
Instructions:
- Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole pot with the garlic clove.
- Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt.
- Reduce the heat to low. Add the kirsch and a generous pinch of pepper and nutmeg. Cook for around 3 minutes, stirring gently, until the mixture is creamy and smooth. Be careful not to overcook the fondue or it will get stringy. Serve immediately with dipping items.
