Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip.
Plus: More Appetizer Recipes and Tips
1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmentaler cheese or other Swiss cheese, grated
1 cup dry white wine
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg
How to Make It
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.
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Review Body: Easy and delicious. Fun for Saturday night dinner for family and friends.
Review Rating: 5
Date Published: 2016-10-16
Author Name: Doral Zadorkin Allen
Review Body: Gourmet magazine's measurements are different than yours, but the ingredients list is the same (except theirs does not call for lemon juice or pepper, plus adds a little mustard powder). I went to high school in Switzerland and wouldn't dream of putting anything into my cheese fondue other than day-old bread. And remember the white wine. :-)
Date Published: 2018-05-02
Author Name: Rene Pachuta
Review Body: Wonderful and Very tasty! Made this basted on the 5-star rating and it Did Not Disappoint. I made it on the stove first and would suggest using a non stick pan. I am still trying to get all the cheese off the bottom. LoL! At the end of the evening folk congregated around the fondue pot! Will keep this recipe on hand to make again!!
Review Rating: 5
Date Published: 2016-11-04
Author Name: Swiss680
Review Body: As someone from switzerland I'm a little bit disappointed.
Don't discard the garlic. Add more garlic (4-5 cloves)
I've never seen anyone dipping tomatoes or fruits... usually we use only one day old pieces of white bread.