Cheese Fondue

Spreads, Sauces, & Dips

In Switzerland, cheese fondue pots are traditionally made of heavy, heatproof earthenware, but a cast-iron enameled pot will also work. Just make sure you have enough liquid or gel fuel for the burner. Thinly sliced salami or air dried beef (such as Italian Bresaola), as well as cornichons and pickled onions, are often served as an accompaniment to the fondue. A dry or semi-dry Riesling would pair well with this meal, although sparkling cider or sparkling white grape juice would also be fine.

January 01, 2009

Ingredients

SERVINGS: 4-6 Serving(s)

Lots of good, crusty bread (Stonehouse sweet baguette works well)
1 clove of garlic, cut in half
¾ pound each Gruyère and Emmentaler cheese
1¼ cups dry white wine (Fishtown White is a good choice)
3 teaspoons cornstarch
2 tablespoons cherry eau de vie (kirsch)
freshly ground black pepper
dash of nutmeg (optional)

Instructions

[Note: Some recipes for cheese fondue call for lemon juice and/or dry mustard, but I never use them. I also skip the nutmeg.]

Cut the bread into bite-sized cubes and put into a basket; rub the fondue pot with the cut sides of the clove of garlic. Put the garlic halves into the fondue pot.

Coarsely grate the cheeses. Heat the wine in a heavy-bottomed, medium-sized saucepan until it reaches a gentle simmer. Add the cheese a little at a time, stirring constantly with a wooden spoon, until it is melted and smooth.

Stir the cornstarch and cherry eau de vie together with a whisk and add to the saucepan of melted cheese, increasing the heat somewhat and continuing to stir constantly for 3-4 minutes until slightly thickened. Transfer the mixture to the fondue pot and season with freshly ground pepper and nutmeg (if used). Place the pot on the burner at the table.

Pass the bread—each person at the table should take several pieces. With a fondue fork, spear the bread and swirl it in the fondue pot in a figure-eight motion (this helps to keep the cheese from sticking and burning, although some sticking is unavoidable). Fondue aficionados dunk their bread in kirsch before dipping it in the cheese. Keep the burner on low—the fondue should simmer, not boil, in the pot.

The cheese-coated pieces of bread are then transferred to the plate and eaten with a regular fork (in the interest of hygiene); then the process is repeated. Fondue is a sociable meal and should not be hurried—good conversation is part of the recipe!