Swiss Fondue
Fondue is a perfect meal to prepare and share with friends. The fondue can be cooked gently on the stovetop or using a fondue pot set over a heat source. A sturdy pot with an enameled interior ensures even melting and easier cleanup. At the end of the meal, be sure to savor the thin crust of toasted, deeply golden cheese that has formed on the bottom of the pot!Traditional accompaniments include cubed bread, pearl onions, and cornichons, but you can expand with roasted or crisp vegetables, cured meats or sausages, or whatever you fancy.
Ingredients
- 1 teaspoon cornstarch
- 1 clove garlic, smashed
- 1½–2 cups dry white wine such as riesling or sauvignon blanc
- 1¾ pounds cheese, grated (60% Gruyere, 25% Swiss cheese, 15% Taleggio or 70% Gruyere, 30% Swiss cheese)
- Salt, pepper, and nutmeg to taste
- ½ teaspoon lemon juice
- 2 teaspoons kirsch liqueur, optional
Instructions
- In a small glass or bowl, make a slurry by stirring 1 teaspoon cornstarch into 3 teaspoons of water; set aside.
- Rub the inside of the fondue pot liberally with the smashed raw garlic clove. Discard garlic. Add white wine and bring to simmer. Add grated cheese and melt gently over low heat. When the mixture is creamy, add the cornstarch slurry to the cheese and stir well. Season to taste with salt, pepper, nutmeg, and lemon juice. Add kirsch, if desired, or pour a shot glass of the liqueur to enjoy as you start the meal if you prefer not to add directly to the fondue.
