Cheese Fondue
Indulge in the cozy warmth of this classic Swiss cheese fondue, where Gruyère and Emmentaler cheeses come together with the subtle hint of kirsch, creating a velvety-smooth and flavorful dip perfect for sharing with loved ones. Gather around the fondue pot and dip into this melty concoction with chunks of crusty baguette for a delightful, communal dining experience.
— Constant Cookbook
Ingredients
- 1 garlic clove
- 2 cups dry fruity white wine such as Riesling
- 1 lb. Gruyère or Emmentaler cheese, shredded
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese
- 3 Tbs. all-purpose flour
- 2 Tbs. kirsch (optional)
- Kosher salt and freshly ground pepper, to taste
- 1 baguette, cut into bite-size chunks
Instructions
- Rub the bottom and sides of a large heavy-bottomed saucepan with the garlic, then discard the clove. Pour in the wine, bring to a boil over high heat, reduce the heat to medium and simmer for 5 minutes.
- Meanwhile, in a bowl, toss together the cheeses and flour, mixing well. Add the cheeses, a small handful at a time, to the simmering wine, stirring with a wooden spoon after each addition until the cheese is incorporated and the mixture is smooth. Stir in the kirsch, raise the heat to medium-high and bring just to a boil.
- Immediately remove the fondue from the heat and season with salt and pepper. Transfer to a fondue pot, if using, and place over a warmer at the table. Place the bread alongside and provide long-handled forks for dipping the bread into the hot cheese. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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