Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Ingredients
- ¼ cups dry white wine (such as Sauvignon Blanc): 1 piece
- kirsch (cherry brandy): 1 Tbsp
- clove garlic, slightly: 1 piece (crushed)
- pinch cayenne pepper: 1 piece
- pinch freshly grated nutmeg: 1 piece
- cornstarch: 4 tsp
- ounces shredded Gruyère cheese: 8 piece
- ounces shredded Emmentaler cheese: 8 piece
Metric Conversion
Stages of cooking
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Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
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Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
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Keep sauce warm while serving so it doesn't solidify. Unknown
