Classic cheese fondue
Food Wishes · ♥ 13.8K likes · 405.7K views · 7 min video
Timestamp
Ingredients
Method
Techniques
- ½ lb Gruyere
- ½ lb Emmentaler
- crusty bread
- apples, grapes, fennel, potatoes, broccoli, cauliflower, red peppers
- cabasa
Grate the cheese.
- 1 cup dry white wine (Sauvignon Blanc)
- 1 tbsp cherry brandy (Kirschwasser)
Put the white wine in a saucepan with the cherry brandy.
Wine, kirsch and seasonings
- 1 cloves garlic clove
- cayenne
- freshly grated nutmeg
- cornstarch
Add a crushed garlic clove, a shake of cayenne, a touch of grated nutmeg and a little cornstarch; whisk thoroughly.
Over medium heat, whisking nearly constantly, heat until slightly thickened and very hot, with steam rising but not simmering.
Add all the cheese at once, one handful at a time, stirring a few seconds between handfuls.
Transfer to the fondue pot and keep warm (or on the stove's lowest setting) so it does not solidify; stir while dipping to even out the heat. Use a little less cheese for a thinner fondue.
Keeping it warm without a fondue pot