This is an authentic cheese fondue recipe, complete with kirsch and white wine.
Cheese fondue is often thought of as both romantic and fun. And it’s both really.
You don’t have to be in a romantic mood to enjoy this wonderful fondue though. You can get out the cheese and wine any time and have a wonderful cheese fondue.
You can serve this fondue recipe as a main course with a side salad or as an appetizer or party recipe. It’s a wonderful recipe for entertaining.
Here are some suggestions for what to dip into this wonderful fondue.
Cheese Fondue Dippers:
- Crusty Italian or French bread cut into bite size pieces are the perfect dippers.
- Chunks of other flavorful breads like multi grain with nuts and cranberries are wonderful too.
- Chunks of cooked chicken or beef.
- 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.
- Whatever else your mind can think of that you think would be delicious dipped into this wonderful cheesy fondue.
Tips:
- 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 for the fondue to taste best.
- Although kirsch is the traditional liqueur used in cheese fondue recipes, feel free substitute other liquors like slivovitz, a cognac or an applejack.
Cheese Fondue Recipe
Equipment
- 1 fondue pot or more, depending on how many people you are serving.
Ingredients
- 1 pound emmenthal cheese, or 1/2 pound emmenthal and 1/2 pound gruyere cheese
- 1 clove garlic
- 2 cups white wine, dry
- 3 tablespoons kirsch
- 1 teaspoon corn starch
- nutmeg, white pepper or paprika to taste (optional)
Instructions
- 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.
Nutrition
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If you love cheese try these cheese and black pepper biscuits. You can even dip them into your cheese fondue!
Find our other cheese fondue recipe here. It’s easy and has just a little
twist.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks. It really does mean a lot to me.