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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Published in Food & Wine, January 2008 issue. Ingredients:
1 lb gruyere cheese, coarsely shredded |
1/2 lb emmenthaler cheese, coarsely shredded |
1 1/2 tablespoons cornstarch |
1 garlic clove |
1 cup dry white wine |
1 tablespoon kirsch |
salt |
fresh ground white pepper |
crusty hard bread, for serving |
hard salami, for serving |
1 small dill pickles, for serving |
Directions:
1. In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
2. Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
3. Add the cheese mixture all at once.
4. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
5. Stir in the Kirsch and season with salt and pepper.
6. Serve with the bread, salami and pickles.
7. Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.
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