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Classic Cheese Fondue

1 garlic clove -- crushed
2 1/2 cups Chardonnay (or other dry white wine)
2 tablespoons cornstarch
1/4 cup water
1 pound Gruyère cheese -- shredded - (4 cups)
1 pound Emmenthaler cheese -- shredded - (4 cups)
2 tablespoons Kirsch -- (optional)
1 loaf French bread - (to 2) -- cubed
1 loaf unsliced pumpernickel -- cubed
2 dozen bread sticks

Rub inside of saucepan with garlic; repeat with fondue pot or slow cooker. Pour in wine and heat over low until it simmers.

Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium, and cook until wine mixture boils and begins to thicken, stirring often. Reduce heat to low.

Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 10 minutes.

Stir in Kirsch, if using, and transfer melted cheese to fondue or slow cooker and serve. Keep fondue warm over alcohol burner or in slow cooker on lowest setting. Serve with accompaniments.

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