Recipe by ElleFirebrand
Published in Food & Wine, January 2008 issue.
Top Review by evelyn/athens
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).
- 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
Directions See How It's Made
- 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.