cheese fondue

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Servs: 6  Prep: 30m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 garlic clove, halved crosswise
  1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
  1 tablespoon cornstarch
  2 teaspoons kirsch
  1/2 lb Emmental cheese, coarsely grated (2 cups)
  1/2 lb Gruyère , coarsely g 1 garlic clove, halved crosswise
  1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
  1 tablespoon cornstarch
  2 teaspoons kirsch
  1/2 lb Emmental cheese, coarsely grated (2 cups)
  1/2 lb Gruyère , coarsely g

Instructions

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

2. Stir together cornstarch and kirsch in a cup.

3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

4. Transfer to fondue pot set over a flame and serve with bread for dipping.

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