Classic Cheese Fondue

Submitted by Lynette Bigoness

Traditionally, fondue is made with a blend of Swiss Emmentaler and Gruyere cheeses. Emmentaler is very mild and Gruyere, especially well-aged Gruyere, is very pungent. A half and half mixture is pleasing to most, but feel free to adjust the proportions to your liking.

2 tablespoons cornstarch or potato flour
1/4 cup kirsch (cherry brandy)
1 clove garlic
1 1/2 cups dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Combine the cornstarch and kirsch. Set aside. Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.) Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1" cubes. Serves 6.

Variations:

After seasoning the saucepan with garlic, sauté either 2 cloves of garlic or 2 shallots, finely chopped, in 1 tablespoon of butter and proceed with the recipe.

Tip: Purchase a trial-size bottle of kirsch if you feel the remains of a full bottle will just sit on the shelf.