Mountain Magic
Few dishes are as communal and comforting as a proper cheese fondue. This Alpine classic brings people together around bubbling cheese, crusty bread, and good wine.
Ingredients (Serves 4-6)
- 200g Gruyère, grated
- 200g Comté, grated
- 100g Emmental, grated
- 300ml dry white wine (Chasselas or Apremont)
- 1 clove garlic, halved
- 1 tablespoon cornstarch
- 2 tablespoons kirsch (cherry brandy)
- Fresh nutmeg
- Black pepper
- Crusty bread, cubed
Method
Prepare the pot: Rub the inside of your fondue pot (caquelon) with cut garlic. This seasons the pot subtly.
Heat wine: Pour wine into pot, warm over medium heat until it just begins to simmer. Don't boil.
Add cheese: Reduce heat to low. Add cheese in handfuls, stirring constantly in a figure-eight pattern. Wait for each addition to melt before adding more.
Thicken: Mix cornstarch with kirsch, stir into cheese. Cook 2 minutes until slightly thickened. Season with nutmeg and pepper.
Serve immediately over a fondue burner, keeping heat low to prevent scorching.
The Rules
Stir before each dip to keep cheese emulsified. If someone drops their bread in the pot, tradition demands they buy the next round of drinks!
