Ingredients
- 1/2 pound Emmental cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tbsp cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tbsp lemon juice
- 1 tbsp cherry brandy, such as kirsch
- 1/2 tsp dry mustard
- Pinch nutmeg
- Assorted dippers
Method
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads.
- Some other suggestions are Granny Smith apples, blanched vegetables such as broccoli, cauliflower, carrots and asparagus, and boiled potatoes.
- Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Good to Know
Sharing cheese fondue is great fun with family and friends! Hipsters can find original orange or avocado green fondue pots at your local thrift store; everyone else can find a set in any kitchen store.
We had the opportunity to enjoy a traditional fondue in Gruyere a few years back and I have to say that this recipe is spot on to what we ate there.