Alpine Cheese Fondue
Fondue on a chilly winter’s night is just the ticket. Served with a variety of dippers, it is very warming and filling. We love to drink sparkling apple cider along with it, as it reminds us of favorite winter holidays in France and Switzerland.
Alpine Cheese Fondue – Serves 6
- 1.5 lbs melting cheese (a mixture of Gruyere, Emmenthal and Jarlsberg)
- 3 Tbsp cornstarch
- 1 garlic clove, halved lengthwise
- 1-1/2 c dry white wine
- 1 Tbsp Kirsch
- Pinch dry mustard
- Pinch nutmeg
- Freshly ground black pepper
Grate cheese and place in bowl. Sprinkle with cornstarch and toss to coat the cheese evenly.
Rub cut side of garlic along inside of fondue pot, then discard.
Place pot over medium heat and add the wine. When bubbles begin to rise to the surface, gradually add cheese, one handful at a time, while stirring constantly, allowing each handful to melt before adding another (this ensures a smooth fondue).
When cheese is melted, stir in Kirsch, mustard, nutmeg and pepper.
Serve with dippers of your choice. We like sourdough bread cubes, green apples, cocktail onions, mini sweet pickles, and roasted broccoli, fingerling potatoes and sausages (such as bratwurst). The favorites seem to be the onions and pickles!!
My favorite fondue pot is the Lugano cast iron set from Swissmar.
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