Classic Cheese Fondue
The Swiss traditionally cook this classic on the stovetop, then transfer the cheese to a heatproof pottery bowl on the table.
- 1 clove garlic, crushed
- 2½ cups Chardonnay or other dry white wine
- 2 Tbs. cornstarch
- ¼ cup water
- 1 lb. Gruyère cheese, shredded, about 4 cups
- 1 lb. Emmenthaler cheese, shredded, about 4 cups
- 2 Tbs. Kirsch, optional
- 1 to 2 loaves French bread, cubed
- 1 loaf unsliced pumpernickel, cubed
- 2 dozen bread sticks
- Rub inside of saucepan with garlic; repeat with fondue pot or crockpot. Pour in wine and heat over low until it simmers.
- Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium, and cook until wine mixture boils and begins to thicken, stirring often. Reduce heat to low.
- Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 10 minutes.
- Stir in Kirsch, if using, and transfer melted cheese to fondue or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.
When a recipe calls for wine as an ingredient, try cooking with the wine you will drink with the finished dish—in this case, Chardonnay. In addition to the bread, offer Chardonnay-friendly foods for dipping, such as mushrooms, squashes, roasted peppers and potatoes.