Traditional Fondue Recipe

Use a decent Sauvignon Blanc, California Riesling, Chenin Blanc, or Swiss Fendant. Add the handful of cheeses to the simmering wine, stir in a zig-zag or figure-eight motion to help break up the cheese and blend ingredients. Avoid mixing water into fondue. If the fondue is too thick, add more dry white wine. If it is too thin, more cornstarch and cheese. Keep the heat as low as possible so the cheese doesn’t become rubbery.

½ lb grated Gruyere cheese (rind removed)
½ lb grated Emmentaler cheese (rind removed)
1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
3½ teaspoons cornstarch
1 tablespoon kirsch (optional)
pepper and nutmeg to taste

Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don’t let it boil. Season with the nutmeg and pepper. Stir in kirsch
Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

What to dip