Swiss Fondue

Few things bring people together like sharing a meal around a fondue pot.  Whether it's the eye-to-eye contact it brings, the conversations about what to dip and for how long, or perhaps simply the wine that goes so well with so many cheese fondues - conversation and laughter always flow when a fondue pot is at the center of the table.

"Fondue" means melted in French, and there never was a more luscious way to serve melted cheese

makes 4 servings

prep 15 mins • cook 10 mins

fondue set

1 large garlic clove, cut in half

1,5 cups dry white wine

1 tbsp fresh lemon juice

7oz (200g) shredded Gruyere cheese

7oz (200g) shredded Emmental  cheese

2 tsp cornstarch

3 tbsp kirsch or brandy

freshly ground black pepper

1 large day-old baguette, cut into

bite-sized pieces

1.

Rub the cut side of the garlic clove inside the fondue pot and 

discard the garlic. Add the wine and lemon juice to the pot and bring it to

a boil on the stove over medium heat. Reduce the heat to low. Toss the

Gruyere and Emmental cheeses in a bowl with the cornstarch. One

handful at a time, stir the cheeses into the wine, mixing until the

cheeses melt before adding more.

2 .

Cook, stirring constantly, until the fondue just comes to a

simmer. Stir in the kirsch, and season with pepper.

3.

If the fondue is too thin, add more cheese or stir in cornstarch

dissolved in wine. If too thick, stir in  a little warmed white wine.

4.

To serve, transfer the pot to its stand on the table. Spear 

the bread cubes onto fondue forks and dunk into the cheese.