Cheese Fondue

melted cheese and white wine for dipping bread

Makes 4 servings · 901 kcal per serving

Ingredients

• 400 g Gruyère
• 400 g Emmental
• 320 g White Wine
• 24 g Kirsch
• 12 g Cornstarch
• 5 g Garlic
• 10 g Lemon Juice
• 0.5 g Ground Nutmeg
• 1 g Black Pepper

Method

1. Rub the inside of a fondue pot with the cut side of the garlic, then mince the clove and drop it in. Toss the grated cheese with the cornstarch. Warm the wine and lemon juice over medium heat until steaming but not boiling. Add the cheese a handful at a time, stirring in a figure-eight and letting each addition melt before the next. When smooth, stir in the kirsch, nutmeg, and pepper. Set it over a table burner kept just below a simmer and stir often so it stays emulsified. Serve with cubes of crusty bread for dipping; if it stiffens, loosen with a splash of warm wine. Note: don't let it boil or the cheese and wine separate.