Classic Fondue

Serves 6
  • 1 clove garlic, crushed
  • 1 cup dry white wine
  • 1 tbsp. cornstarch
  • 2 tbsp. cold water
  • 1/3 lb. grated Emmental cheese
  • 1/3 lb. grated Gruyère cheese
  • 1/3 lb. soft cheese, such as Brie
  • 1/2 tsp. Kirsch, to taste
  • - dash freshly grated nutmeg
  • - coarse ground black pepper, to taste

Rub the inside of a medium saucepan with crushed garlic; discard garlic. Add wine and bring to a simmer. Dissolve cornstarch in water and whisk into wine. Bring to a boil and cook for 2 min. Reduce heat to low and whisk in the cheeses, a little at a time. Stir in Kirsch and season with nutmeg and pepper.

Serve fondue with your choice of dippers:

  • Cubes of bread, lightly toasted (such as French or pumpernickel)
  • Cornichons (French gherkins)
  • Cooked new potatoes
  • Cremini mushrooms
  • Carrots
  • Celery
  • Gently blanched asparagus, broccoli or cauliflower