TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert
  • 1 1/4 cups (300 ml) white wine
  • 2 teaspoons cornstarch
  • 3 tablespoons Kirsch
  • 1 garlic clove, peeled
  • Good grinding pepper
  • Good grating nutmeg
    • TO SERVE WITH:
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      Directions

      Whatever else you wish to dip

      Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.

      Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.

      Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip.

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      2

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      • on September 11, 2011

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        In making this recipe I found that there is too much liquid. All the cheese is melted but there is a layer of liquid sitting on top. No matter how much I stir, it is not incorporating into the mixture. Next time I make this I will try reducing the amount of wine I think. The taste is good, just not the thick smooth cheese texture I have come to like with the fondue I normally make.

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