Cheese Fondue

16 Jun
So expensive, so worth it!  I love it best with bread but many prefer it with raw veggies or apples.  And the best part about this recipe is that it calls for half a bottle of wine.  So you know what the other half is for…
  • 1 clove garlic, halved crosswise
  • 1/2 bottle dry, white wine
  • 1 T cornstarch
  • 2 tsp kirschwasser (a cherry flavored brandy)
  • 1/2 lb Emmental cheese, coarsely grated
  • 1/2 lb Gruyère cheese, coarsely grated

Rub inside of electric fondue 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. Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Serve with bread, apples or vegetables for dipping.

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