Traditional Cheese Fondue
2016-04-13 14:24:05
Ingredients
- 1 garlic clove, halved
- 1 ½ cups dry white wine
- 4 cups coarsely grated Gruyere or Emmental cheese
- 3 teaspoons cornstarch
- 2 tablespoons kirsch or vodka
- A pinch of ground nutmeg
- Fresh ground pepper to taste
- 3 medium baguettes
Instructions
- Rub the inside of the Le Creuset Fondue Pot with the cut side of the garlic. This imparts a slight flavor to the pot that will not overpower the flavors of the cheese.
- Discard the garlic. Pour the wine into the fondue pan and bring to a boil over medium heat on the stovetop.
- Reduce the heat to low and gradually add the grated cheese; a small handful at a time is a good measure. Stir thoroughly to melt each handful before adding more. Be careful not to add too much cheese at once, or it will become stringy or stick together in a clump.
- Blend the cornstarch with the kirsch or vodka and stir into the fondue. Continue cooking and stirring until the mixture is thick and creamy.
- Stir in the nutmeg. Add pepper to taste.
- Transfer the fondue pot to the stand with the sprit burner lit. Adjust the flame to a lower heat by moving the lever on the burner to close off some of the holes.
- A low heat will be sufficient to keep the cheese smooth and warm without sticking.
Notes
- All images and content are © 2017 LE CREUSET. All rights reserved.
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