- 1/2 clove garlic
- 1 2/3 cups [410 mL] dry white wine
- 1 pound [454 g] Gruyere cheese, grossly grated
- 2 teaspoons [10 mL] cornstarch
- 1/4 cup [60 mL] Kirsch, more to thin the fondue
- Freshly grated nutmeg, to taste
- Freshly ground pepper, to taste
- 2 crusty French breads, into 1-inch [2.5-cm] cubes
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- Rub a ceramic cheese fondue pot with garlic half; pour dry white wine and heat over medium-low heat.
- Add grated Gruyere cheese, one handful at a time, stirring until cheese is completely melted and mixture is well blended.
- Keep mixture just below the simmering point.
- Into a small bowl, thoroughly mix together cornstarch and Kirsch before adding to melted cheese along with freshly grated nutmeg and freshly ground pepper.
- Heat fondue stirring constantly until it just begins to bubble, making sure not to let boil.
- Pour mixture into prepared fondue pot and transfer over fondue burner to keep it hot.
- If fondue becomes too thick, thin it with more Kirsch.
- Serve fondue immediately, along with crusty French bread cubes that will be dipped into the fondue using lon-handled forks.
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