Basic Cheese Fondue

Name: Basic Cheese Fondue
Ingredients: 1 pound Gruyere cheese, coarsely grated; 8 ounces Emmentaler cheese, coarsely grated; 4 teaspoons cornstarch; 1 garlic clove, halved; 1 1/2 cups dry white wine, preferably Neuchatel; 2 teaspoons lemon juice; 1 1/2 tablespoons kirsch, if desired; Freshly ground pepper; Freshly grated nutmeg, pinch

9 ingredients

8 steps

Ingredients

1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove, halved
1 1/2 cups dry white wine, preferably Neuchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch

Directions

1

In a large bowl combine the cheeses and cornstarch and toss to coat.
2

Rub the inside of a heavy saucepan with the garlic and discard the garlic.
3

Add the wine and lemon juice and bring the mixture to a boil.
4

Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
5

Stir in the kirsch, if desired.
6

Season with pepper and nutmeg.
7

Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
8

Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.