Cheese Fondue

Recipe by Mimi Bobeck
READY IN: 30mins


  • 1
    garlic clove, halved crosswise
  • 1 12
    cups dry white wine (preferably Swiss, such as Fendant)
  • 1
    tablespoon cornstarch
  • 2
    teaspoons kirsch
  • 12
    lb emmenthaler cheese, coarsely grated (2 cups)
  • 12
    lb gruyere, coarsely grated (2 cups)
  • Accompaniment
  • cubes French bread, on fondue forks or long wooden skewer


  • 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.