CHEESE FONDUE
4 to 5 servings
The cheese or combination of cheeses used must be natural, not processed. Kirsch is traditional, but another nonsweet alcohol, such as Cognac or applejack, can be substituted. Measure all ingredients and have them ready to add, for the pot must be stirred constantly from the time the wine is hot enough for the cheese until the fondue is ready to eat, about 10 minutes of cooking. Never make fondue in advance. When ready to serve, the fondue will be on the thin side, but will thicken as the feast progresses.
Tear into bite-sized pieces:
- 1 loaf crusty white French or Italian bread
Rub the interior of a medium stainless steel pot or fondue pot with:
- 1 garlic clove, peeled and halved
Discard the garlic. Add to the pot:
- 1 ¼ cups Swiss Fendant or other dry white wine
Bring to a simmer over medium heat. Add gradually, stirring constantly:
- 1 pound Gruyère or Emmantaler, cubed
- Pinch of freshly grated or ground nutmeg
Cook, stirring with a wooden spoon, until the cheese is melted (the cheese and wine will not yet be blended). Mix together thoroughly in a small bowl:
- 1 tablespoon cornstarch
- 2 tablespoons kirsch, Cognac, or applejack
Stir into the cheese mixture. Continue to stir and simmer until the mixture is smooth, about 5 minutes. Season to taste with:
- Salt and black pepper
If the fondue is too thick, add up to:
- ¼ cup Swiss Fendant or other dry white wine
Quickly transfer to a fondue pot or chafing dish set over a low flame and serve with the bread cubes.