• • 1 garlic clove. shopping list
  • • 1/4 cup kirsch. shopping list
  • • 2 tsp. cornstarch. shopping list
  • • 400 g / a bit less than 1 lb. Gruyère cheese (aged at least 8 to 12 months), shredded. shopping list
  • • 400g / a bit less than 1 lb. Emmenthaler or Vacherin Fribourgeois cheese, shredded. (Please use real Emmenthaler. A generic 'Swiss cheese' will not do. I had no choice and got the best Swiss cheese I could. It worked okay. Maki is a tad fussy. shopping list
  • • 1 piece of 'spreadable' cheese, e.g. Laughing Cow/La Vache Qui Rit (not the mini-Babybel type, the triangular foil-wrapped soft gooey double-creme type). shopping list
  • • 1 1/4 US cups of young slightly sour white wine such as Chasselas or Sauvignon Blanc. shopping list

How to make it

  • 1. Rub the inside of the fondue pot with the garlic clove. Discard the garlic. (This optional step adds a little extra flavor to the sauce.).
  • 2. Dissolve the cornstarch in the kirsch. Set aside.
  • 3. Put the fondue pot on medium-heat. Add the wine and cheeses. Heat while stirring, until the cheeses melt.
  • 4. Add the kirsch and keep stirring until the sauce is smooth and bubbly. This takes about 20 minutes.
  • 5. Now, set up your fondue pot stand and burner and transfer the pot to the stand See Photo. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays hot and just sort of seething on the surface. Any hotter and the cheese will burn on the bottom.
  • Take a piece of bread, and spear it firmly on the fork so that the crust is on the outside. You can optionally lightly dip it in kirsch at this stage. Take your speared-bread fork and stir it around in the cheese sauce. Each person should scrape the sides and the bottom of the pot at least once with each go. This prevents the cheese sauce from sticking or burning on the sides. None of that namby-pamby dip-and-go stuff!

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