This classic fondue from NYC chefs Bruce and Eric Bromberg includes Jarlsberg, Emmental, Gruyère and Parmigiano, plus just the right amount of kirsch. It’s creamy, gooey and perfectly balanced.
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2 cups dry white wine
2 teaspoons cornstarch
1 garlic clove, minced
6 ounces Jarlsberg cheese, shredded (1 1/2 cups)
6 ounces Emmental cheese, shredded (1 1/2 cups)
6 ounces Gruyère cheese, shredded (1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon kirsch
Rustic bread cubes and apple wedges, for serving
How to Make It
In a fondue pot or an enameled cast-iron casserole, whisk the wine with the cornstarch, garlic and a generous pinch of salt. Bring to a boil, then simmer over moderate heat until barely thickened, about 2 minutes. Add the cheese in small handfuls, whisking constantly, until very smooth and hot; let each handful melt completely before adding more. Stir in the kirsch and season with salt. Serve hot with bread and apple wedges.
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