Prep 10 mins
Cook 10 mins
Fondue sourced from Gourmet magazine, February 1966
- 1 garlic clove, halved crosswise
- 1 1⁄2 cups dry white wine (preferably Swiss, such as Fendant)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- 1⁄2 lb emmenthaler cheese, coarsely grated
- 1⁄2 lb gruyere, coarsely grated
- 1 loaf bread, cut into cubes
- 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.
- Stir together cornstarch and kirsch in a cup.
- 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 and serve with bread for dipping.
The recipe is luxurious and did melt smoothly into cheesy goodness. I do think the key is quality ingredients and the stirring tip was helpful. I made a reduced amount for our movie night and served with bread cubes and veggies for dipping. Thank you for sharing the recipe! Made for ZWT7.