1 lb. Gruyere cheese, grated
¾ lb. Emmenthal cheese, grated
6 tsp. cornstarch
1 ½ tsps. dry mustard
1 garlic clove, peeled, cut in half
2 ¼ cups dry white wine, (not Chardonnay)
2 ½ Tbsps. Kirschwasser (a type of alcohol)
Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely.
If using an electric pot, use the instructions below, if using a Sterno heated pot then get your fondue prepared on the stove top in a regular large saucepan and then transfer to a garlic rubbed fondue pot. Rub the fondue pot all over the inside with garlic. Add the wine to the pot. Turn the temperature to 5 and bring the wine to a strong simmer (bubbling, not boiling strongly). While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time; don’t add any more cheese until each handful is completely melted and smooth. (This is the most important part of this recipe…clumpy, expensive cheese is a sad sad thing!) The mixture will slowly thicken. When all the cheese has been added, stir in the Kirschwasser and serve. Reduce the temperature setting of the pot to 3 (if using an electric pot). The fondue should simmer, not boil.
I serve this fondue with tiny meatballs, crusty chunked-up French bread, blanched veggies like broccoli and asparagus. You can also use potatoes.
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