Cheese Fondue

You don't have to be skiing in Colorado to give this a try...

Serves: 6

Ingredients

1/2 lb Gruyere cheese, grated
1/2 lb Emmentaler cheese, grated
2 tablespoons cornstarch
1 cup dry white wine
2 tablespoons kirsch
Salt and pepper, to taste
1/8 teaspoon nutmeg
Crusty French bread, cut into 1" cubes

Method

  1. Toss the cheeses with the cornstarch and set aside.
  2. Rub a saucepan with the garlic, pour in the wine or milk, and heat over low heat until it just simmers.
  3. Add the cheese gradually and stir constantly until melted. Add the kirsch, if using, and the seasonings. Stir until mixture is blended and smooth.
  4. Keep warm but do not boil. When you are ready to serve, transfer mixture to a fondue pot.
  5. This can look like it's too thick but you need to test it with the bread. If you get a good coating of cheese leave it alone. But if it's too hard to swirl the chunk of bread through then add a little more liquid. Also, when the bread is cut into chunks try to leave a little crust on each piece. The crust helps it stay on the fork.

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