Cheese Fondue
Author: Barry Martin
This is a very good recipe I stumbled across several years ago that we make for our Christmas Eve get togethers.
Ingredients
- ½ pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
- ½ pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled, halved crosswise
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (cherry brandy)
- ½ teaspoon dry mustard
- Pinch of nutmeg
- Assorted dippers (bread, vegetables, apples)
Instructions
- Place the shredded cheese and cornstarch in a plastic freeze bag
- Seal and shake to coat the cheese with cornstarch and set aside
- Rub the inside of a 4 quart pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
- Gradually stir the cheese into the wine.
- Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up.
- Cook until the cheese is just melted and creamy
- Do not let boil
- Once smooth, stir in the kirsch, mustard and nutmeg.
- Transfer the cheese to a fondue serving pot, set over a flame to keep warm
