Classic Cheese Fondue

local_grocery_store Ingredients

• 8 oz Gruyere cheese, shredded
• 8 oz Emmental cheese, shredded
• 1 tbsp Cornstarch
• 1 clove Garlic, minced
• 1 cup Dry white wine
• 1 tbsp Lemon juice
• 2 tbsp Kirsch (cherry brandy) (optional)
• to taste Freshly ground black pepper
• 1 Baguette, cut into bite-sized pieces
• such as broccoli, cauliflower, and carrots Assorted vegetables, cut into bite-sized pieces

restaurant_menu Method

1. 1.In a bowl, toss the shredded Gruyere and Emmental cheeses with cornstarch until well coated.
2. 2.Rub the inside of a fondue pot or a heavy-bottomed saucepan with the minced garlic.
3. 3.Pour the white wine and lemon juice into the pot and heat over medium-low heat until hot but not boiling.
4. 4.Gradually add the cheese mixture to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
5. 5.Stir in the kirsch, if using, and season with freshly ground black pepper to taste.
6. 6.Transfer the pot to a fondue burner or keep it on low heat to maintain the melted cheese consistency.
7. 7.Serve the cheese fondue with baguette pieces and assorted vegetables for dipping. Enjoy!

lightbulb_outline Tips

• chevron_rightFor the best flavor, use a combination of Gruyere and Emmental cheeses.
• chevron_rightIf you don't have a fondue pot, a heavy-bottomed saucepan will work just fine.
• chevron_rightFeel free to get creative with your dippers! Try adding cooked sausage, apple slices, or even pickles.
• chevron_rightKeep the heat low and stir constantly to prevent the cheese from separating or burning.
• chevron_rightIf the fondue becomes too thick, you can thin it out with a little more white wine.