Fondue
A Swiss dish featuring melted cheese served in a communal pot, accompanied by bread, vegetables, or other dippable items.
Instructions
- Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic halves.
- Pour the wine into the pot and heat over medium heat until it begins to simmer, but do not let it boil.
- In a medium bowl, toss the grated Gruyère and Emmental cheese with the cornstarch until the cheese is coated.
- Gradually add the cheese to the simmering wine, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
- Stir in the kirsch, nutmeg, and black pepper. Continue to stir until fully combined and smooth.
- Adjust the heat to maintain a gentle simmer while serving. Transfer the pot to a tabletop heat source or serve directly from the saucepan.
- Serve with cubes of baguette and assorted vegetables for dipping using fondue forks or skewers.
Ingredients
Nutritional Information & Health Goals
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