1 bottle semi-dry white wine (Sauv. or Fume Blanc)
1 pound Emmenthal
1 pound Gruyere
3 tblsp Kirschwasser (Cherry Schnaps)
3 tblsp cornstarch
assortment cornichons, cocktail onions, mushrooms
The day prior to serving the fondue, slice the bread into bite-sized cubes and let dry out. Spread them out on a cookie sheet and turn occasionally. This is the secret to great fondue.To assemble fondue, rub interior of pot with garlic.
Leave the garlic in the pot and add the wine (yes, the whole bottle). Over a medium heat, bring the wine to a boil. With a slotted spoon or sieve, remove the garlic pieces from the pot. Add the shredded cheese, a handful at a time, to the wine.
Stir constantly with a wooden spoon (the Swiss say that the stirring motion should be in a figure eight pattern) and add cheese to the pot after each handful is fully melted.In a separate bowl mix the cornstarch with the Kirsch and add slowly.
You can use a combination of 2,3, or 4 hard whole milk cheeses.
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