I am so glad that cheese fondue has once again become fashionable. Paired with a simple green salad and crisp white wine, it makes a convivial winter meal. Here, the combination of piquant Emmentaler with stronger, creamier Gruyère yields a fondue that’s rich and flavorful.
If using a ceramic fondue pot, set the
Crush the garlic with a garlic press or grate with a grater and put into a large, heavy-bottomed saucepan or directly into the metal fondue pot. Add the wine and place the pan over high heat. As soon as bubbles form around the edges, after about 2 minutes, reduce the heat to medium-low and add the cheeses, a little at a time, stirring with a wooden spoon. Continue to cook, stirring constantly, until the cheese melts completely into a smooth, creamy mass. Stir in the kirsch, nutmeg, and pepper.
To serve, light the burner of the fondue pot and place it on the table. Pour the hot fondue from the saucepan into the warmed ceramic pot, or transfer the metal fondue pot directly to the burner. Set out fondue forks and pass the bread cubes.
© 2013 All rights reserved. Published by Weldon Owen.