Cheese Fondue

Name: Cheese Fondue
Yield: Serves 4–6
Ingredients: ½ tsp freshly ground white pepper; 1½ day-old baguettes or equivalent amount of artisanal nut, herb, or whole-grain bread, cut into ½-inch (12-mm) cubes; 1 tsp freshly grated nutmeg; ¾ lb (375 g) Emmentaler cheese, shredded; 2 cups (16 fl oz/500 ml) dry white wine such as Sauvignon Blanc; 1¾ lb (875 g) Gruyère cheese, shredded; 2 Tbsp kirsch; 6 cloves garlic

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

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.

Ingredients

6 cloves garlic
2 cups (16 fl oz/500 ml

Main course
Winter
Vegetarian

Method

If using a ceramic fondue pot, set the oven to 250°F (120°C) and put the fondue pot in the oven to warm. If using a metal fondue pot, skip this step. Fill the burner of the fondue pot with denatured alcohol.

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