Classic Swiss Fondue
Fondue originated in the mountains of Switzerland as an after-ski warmer. It can be enjoyed by large groups or intimately by candlelight. Paired with a simple brew of hot-spiced wine, fondue makes a perfect mid-winter meal.
- 1 clove garlic, halved Add to list
- 1 1/4 cups dry white wine, such as Neuchatel or Sauvignon Blanc Add to list
- 13 ounces Gruyère cheese, coarsely grated (about 4 cups) Add to list
- 13 ounces Emmental cheese, coarsely grated (about 4 cups) Add to list
- 1 tablespoon all-purpose flour Add to list
- 2 to 4 tablespoons Kirsch Add to list
- Freshly ground black pepper, to taste Add to list
- 2 1/2 pounds crusty bread, cut into cubes (7 to 8 cubes per person) Add to list
Rub cut garlic around the inside of the fondue pot. Pour in wine and bring it to a boil on the stove. Reduce heat to a simmer.
Put grated cheeses into a bowl, add flour and toss well. Gradually add cheeses to the wine, stirring constantly and letting each addition of cheese melt. When the mixture is creamy and smooth, add Kirsch and pepper to taste.
Transfer the pot to its tabletop burner. To eat, spear a piece of bread on a fondue fork, then dip it into the cheese mixture, swirling the fork in a figure-eight to keep the fondue smooth.