Classic Cheese Fondue
Prep Time
Serves
Cooking Mode
1 ¼ cups dry white wine
1 to 2 cloves garlic, peeled and halved lengthwise
1 lb Gruyère, Comté or Emmental cheese, coarsely grated
2 tbsp cornstarch
½ tsp dry mustard
⅓ cup 18% table cream, plus more to thin
1 tbsp lemon juice
1 tbsp kirsch (cherry brandy) or brandy, optional
⅛ tsp nutmeg
⅛ tsp pepper
1 ¼ cups dry white wine
1 to 2 cloves garlic, peeled and halved lengthwise
1 lb Gruyère, Comté or Emmental cheese, coarsely grated
2 tbsp cornstarch
½ tsp dry mustard
⅓ cup 18% table cream, plus more to thin
1 tbsp lemon juice
1 tbsp kirsch (cherry brandy) or brandy, optional
⅛ tsp nutmeg
⅛ tsp pepper
Directions
1In bowl, toss cheese with cornstarch to coat. Set aside.
2In heavy-bottomed medium saucepan, combine wine and garlic. Cover and simmer 2 min. over medium heat. Uncover and discard garlic. Reduce heat to medium-low. Whisk in mustard. Adding a handful at a time, whisk in cheese mixture until smooth after each addition. Whisk in cream, lemon juice, kirsch or brandy (if using), nutmeg and pepper until smooth. Adjust consistency, if desired, by whisking in additional spoonfuls of cream.
3Pour into heated fondue pot or other gentle heat source such as slow cooker or double boiler. Serve with assorted foods for dipping: crusty bread, cooked potatoes, raw vegetables such as broccoli, cauliflower, cornichons and mushrooms, or fruits such as apples and pears.
Disclaimer
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