This recipe is from Cornelia Lewis, our Swiss neighbor who’s an accomplished cook, a longtime fondue maker, and a good teacher.
Per person, you’ll need about 150 to 200 grams of cheese (5 to 7 ounces): one-third Gruyère, one-third Emmenthaler, and one-third Fontina or Vacherin Fribourgeois.
|½||lb. Fontina or Vacherin Fribourgeois|
|1||walnut-sized cube Gorgonzola for extra flavor (optional)|
|1||garlic clove, halved lengthwise|
|1 to 2||Tbsp. cornstarch|
|2||cups dry white wine|
|1 to 2||Tbsp. Kirsch|
|~||Freshly ground pepper|
|~||Freshly grated nutmeg|
|1||lb. fresh rustic bread (such as 1 long baguette), cubed|
If you don’t have a stovetop-safe fondue pot — say, for example, you have an electric fondue pot — make the fondue in a heavy-bottomed saucepan on the stovetop and transfer the finished fondue to a prewarmed fondue pot for serving.
If the fondue is too thick, increase the flame on the table burner and add some white wine.
If the fondue is too thin, increase the flame and dissolve a little cornstarch in wine or Kirsch and stir it into the cheese.
If the fondue separates, dissolve a tablespoon of cornstarch in wine; return it to the stovetop over medium heat, and stir. Add a few drops of lemon juice.
Always wash fondue dishes in very cold water, as the cheese comes off faster.
Related article: Fondue feast
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite