Cheese Fondue Recipe2013-06-08
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- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This information is per serving.
This is an authentic cheese fondue recipe, complete with kirsch and white wine.
Cheese fondue is often thought of as both romantic and fun.
You can serve this fondue recipe as a main course with a side salad or as an appetizer or party recipe.
Traditional Cheese Fondue
- 1 pound emmenthal or 1/2 pound emmenthal and 1/2 pound gruyere cheese
- 1 clove garlic
- 2 cups dry white wine
- 3 tablespoons kirsch
- 1 teaspoon corn starch
- nutmeg, white pepper or paprika to taste (optional)
Grate the cheese. Measure all ingredients and have them ready to add with one hand. Your other hand will be busy stirring the mixture with a wooden spoon.
Rub a heavy saucepan with the garlic. Heat the wine in the saucepan, uncovered, over a moderately high heat. Pour kirsch into a cup. Add the corn starch and stir until well dissolved.
When the wine is to the point where it is almost covered with a fine foam, but not yet boiling, start adding the cheese gradually, stirring constantly. Keep the heat fairly high, but do not let the fondue boil. Continue to add the cheese until it begins to thicken a bit and you can feel a very slight resistance to the spoon as you stir, about 10 minutes from the time you begin to add the cheese.
Still stirring constantly, add the kirsch and corn starch mixture. Continue to cook until the fondue begins to thicken. Add nutmeg, white pepper or paprika to taste.
Transfer the fondue to a heat proof heavy pan which can be placed over an alcohol lamp or use a chafing dish or electric skillet, adjusted to low heat to keep it warm and melted.
Cheese Fondue dippers:
- Crusty Italian or French bread cut into bite size pieces.
- Chunks of other flavorful breads like multi grain with nuts and cranberries.
- Chunks of cooked chicken
- Pieces of raw or partially cooked vegetables, like zucchini, broccoli, cauliflower, mushrooms, asparagus, potatoes, celery sticks, red pepper strips, fennel spears, artichoke hearts, cherry tomatoes or Brussels sprouts.
- For the fondue to melt and maintain the right consistency, the cheese or combination of cheeses used must be natural cheeses, not pasteurized types.
- The wine used must be a dry white wine.
- Although kirsch is the traditional liqueur used in cheese fondue recipes, you may substitute others like slivovitz, a cognac or an applejack.
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Find our other cheese fondue recipe here. It’s easy and has just a little twist.