Lunch: Classic Cheese Fondue
Ingredients
1 pound Gruyère cheese, coarsely shredded
1/2 pound Emmentaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and freshly ground white pepper
Crusty bread cubes, hard salami and small dill pickles, for serving
Instructions
In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
