“Fondue sourced from Gourmet magazine, February 1966”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 garlic clove, halved crosswise
  • 1 12 cups dry white wine (preferably Swiss, such as Fendant)
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch
  • 12 lb emmenthaler cheese, coarsely grated
  • 12 lb gruyere, coarsely grated
  • 1 loaf bread, cut into cubes

Directions

  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
  2. Stir together cornstarch and kirsch in a cup.
  3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  4. Transfer to fondue pot set over a flame and serve with bread for dipping.

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