“Published in Food & Wine, January 2008 issue.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
  2. Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
  3. Add the cheese mixture all at once.
  4. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
  5. Stir in the Kirsch and season with salt and pepper.
  6. Serve with the bread, salami and pickles.
  7. Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.

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