Classic cheese fondue
Food Wishes · ♥ 4.4K likes · 199.4K views · 48 min video
Timestamp
Ingredients
Method
Techniques
- ½ lb Gruyere
- ½ lb Emmentaler
- crusty bread
- apples, grapes, fennel, potatoes, broccoli, cauliflower, red peppers
- cabasa
Grate one pound of cheese, half Gruyere and half Emmentaler.
- 1 cup dry white wine
- 1 tbsp cherry brandy
- 1 clove garlic clove
- cayenne
- freshly grated nutmeg
In a saucepan combine just over a cup of dry white wine, a tablespoon of kirsch, a crushed garlic clove, a shake of cayenne, a touch of nutmeg and a little cornstarch; whisk thoroughly.
- cornstarch
Heat over medium, whisking, until slightly thickened and steaming but not simmering.
Add the cheese one handful at a time, stirring a few seconds between handfuls, all fairly quickly; keep whisking over medium heat until smooth, even if it looks separated at first.
Transfer to a fondue pot over a flame to keep warm; stir as you dip so the heat stays even. Use less cheese for a thinner fondue.