Yield: Serves 6
Time: 30 minutes
Ingredients
kosher salt
1 clove garlic, peeled and cut
12 ounces (6 ounces each) Gruyère and Emmenthaler, coarsely grated (about 3 cups grated), at room temperature
2 tablespoons plus 2 teaspoons cornstarch
1 cup dry white wine
2 teaspoons freshly squeezed lemon juice
black pepper in a mill
pinch nutmeg
3 tablespoons kirsch
Preparation
1. Put 1 teaspoon salt in a fondue pot or a heavy-bottomed, 2-quart, stainless steel saucepan.
2. Vigorously rub the exposed end of the garlic over the surface of the pot, starting in the salt and coating the entire surface. Discard the garlic.
3. In a medium bowl, combine the grated cheese and cornstarch, mixing well to distribute the cornstarch evenly. Set aside.
4. Add the wine and lemon juice to the prepared fondue pot and bring to a boil over medium-high heat.
5. Once the liquid has come to a boil, slowly add the cheese and cornstarch mixture, whisking continuously.
6. Once all of the cheese has melted, continue to cook over medium heat for 1 minute. Season with salt, 4 grinds of pepper, and a pinch of nutmeg, or to taste, then stir in the Kirsch.
7. Remove from heat and serve.
Notes:
Serve with cubed bread. Day-old bread is best, but any crusty bread will work well. Classic Swiss Fondue may also be served with boiled fingerling potatoes, sauteed beef tips, pickled vegetables, or air-dried beef. If you like, enjoy with a glass of chilled Kirsch like they do in Switzerland. The acid from the lemon helps with keeping the fondue smooth.
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