Prep 20 mins
Cook 0 mins
Published in Food & Wine, January 2008 issue.
- 1 lb gruyere cheese, coarsely shredded
- 1⁄2 lb emmenthaler cheese, coarsely shredded
- 1 1⁄2 tablespoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon kirsch
- fresh ground white pepper
- crusty hard bread, for serving
- hard salami, for serving
- 1 small dill pickle, for serving
- In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
- Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
- Add the cheese mixture all at once.
- Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
- Stir in the Kirsch and season with salt and pepper.
- Serve with the bread, salami and pickles.
- Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.
Well, my kids are now fondue converts.LOL I hadn't made a fondue in years, and this sounded a classic rendition - and it is. The kirsch is invaluable in achieving the 'right' taste, imo. Used crusty bread, steamed new potatoes and cornichons (baby gherkin dills).
Hello ElleFirebrand, this sure brought back some wonderful memories! We used dry toasted pumpernickel bread, the small dill pickles were unbelievable because they were nice and crisp, we used fruits, vegetables & hard salami sticks - it was wonderful! We used my fondue pots from who knows when, that my daughter had stored - there were three different sets - so we used three different types of fondue! Thank you for posting, Manami ;)