Classic Cheese Fondue √
Note: It’s not surprising that cheese is an important ingredient in this satisfying and fun winter dish. While many cheeses will work for fondue, the Swiss cheeses, such as Gruyère and Emmenthaler, are the most popular.
• ½ lb. Gruyère cheese, shredded (see Note)
• ½ lb. Emmenthaler cheese, shredded (see Note)
• 2 tbsp. cornstarch
• 1 garlic clove, peeled
• 1¼ c. dry white wine
• 1 tbsp. lemon juice
• 1 tbsp. cherry brandy, such as kirsch, optional
• Assorted dippers (see sidebar)
Place the cheeses in a large bowl. Sprinkle on the cornstarch and toss to coat. Set aside. Rub the inside of a medium-sized heavy saucepan 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 wine mixture, a handful at a time, making sure the cheese is melted before adding more. Once all the cheese is added and the fondue is smooth, stir in cherry brandy, if using. Transfer to a fondue pot and heat, using the manufacturer’s instructions.
Arrange an assortment of bite-sized dipping foods on a large platter. Spear the dippers with fondue forks or wooden skewers, dip, swirl and eat.