The BEST Cheese Fondue
I love cheese fondue and have grown up making it in Germany. It's not hard to get it right! Use this recipe and have guaranteed success EVERY SINGLE TIME.Find this recipe and more in my international bestselling cookbook!
What you need
oz swiss cheese, shredded, Gruyère, Emmentaler, or any other Swiss cheese - see note on cheeses
oz cornstarch, making this a gluten-free meal
garlic clove, peeled and minced
fl oz dry white wine, such as a dry Riesling, Gewürztraminer, Sauvignon Blanc or unoaked Chardonnay
oz fresh lemon juice, Buy real lemons and squeeze them. You wont regret it.
oz kirsch, a German cherry brandy.
tsp dry mustard, using fresh dijon mustard instead? double the amount
tsp nutmeg, it pays off to grate your own fresh nutmeg!
rustic bread, I like a mixture of rye and wheat, cut into 1-inch cubes
prosciutto, Costco has an incredible price on this one!
cornichons, my favorites are the Whole Foods brand or Hengstenberg brand available at World Market
pear, or apples
bell pepper, can also dip other raw vegetables
instant potatoes, my favorite are the teeny, bite-sized potatoes
Instructions
1 In a small bowl, coat the grated or shredded cheeses with cornstarch and set them aside. Prepare all your dippers by cutting them into bite-sized pieces. 4 Cut one of the garlic cloves in half and rub the inside of the ceramic fondue pot with the garlic, then discard. Mince the other two garlic cloves (or put through a garlic press) to add them in at the end. 2 Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid in a figure 8 motion. This is the one good tip I got from my mom when it comes to making cheese fondue ;-). Melting the cheese gradually encourages a smooth fondue. 5 Once smooth, stir in Kirschwasser, mustard, nutmeg and minced garlic. Season to taste with salt. 3 Spear with fondue forks, dip, swirl and enjoy! Drop a dipper? Take a shot of Kirschwasser!View original recipe
