Cheese Fondue

Name: Cheese Fondue
Yield: Makes 6 servings
Ingredients: 1 garlic clove, halved crosswise; 1 1/2 cups dry white wine; 1 tablespoon cornstarch; 2 teaspoons kirsch (optional); 1/2 pound Emmental cheese, coarsely grated (2 cups); 1/2 pound Gruyère cheese, coarsely grated (2 cups); French bread cubes; Apples and pears, cored and cubed; Roasted potatoes, julienned; Pieces of bell pepper; Blanched broccoli florets

November 7, 2012

Fondue may have been trendy in the 1960s and 1970s, but cheesy goodness has never really gone out of style. This recipe is straight from the Alps, and calls for the classic combination of Gruyère and Emmental. Melt them in a cast-iron fondue pot with the simmering wine before transferring the mix to your fondue stand. Of course, you can serve this with cut-up veggies and fruit, but bread is the true classic partner. Just know that if you lose your bread in the cheese, you’ll need to kiss your neighbor. That’s Swiss tradition.

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