Basic Cheese Fondue
by Gourmet Magazine
familyprinted-with-annotations
Yield: serves 4-6
Ingredients
You have 0 of 8
produce
- ○2 teaspoonslemon juice
- ○1garlic clove(halved)
dairy
- ○1 poundGruyère cheese(coarsely grated)
- ○8 ouncesEmmentaler cheese(coarsely grated)
pantry staple
- ○2 teaspoonscornstarch
- ○nutmeg(freshly grated, pinch)
- ✓pepper(freshly ground)
other
- ○1 1/2 cupsdry white wine(preferably Neuchâtel)
- ○1 1/2 tablespoonskirsch(if desired)
Instructions
- In a large bowl combine the cheeses and cornstarch and toss to coat.
- Rub the inside of a heavy saucepan with the garlic and discard the garlic.
- Add the wine and lemon juice and bring the mixture to a boil.
- Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
- Stir in the kirsch, if desired.
- Season with pepper and nutmeg.
- Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
- Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.