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Mmmmmm, Cheese Fondue!
March 22, 2007
What could be better than enjoying fondue with family and friends? So convivial -- all that spearing and dunking! (And isn't there some tradition requiring you to kiss everyone at the table if your bread falls into the fondue?) One of the wonderful things about fondue is that it can accomodate a wide variety of cheeses. This recipe works best with mountain-style cheeses, which usually have a firm texture, a fine-grained paste, and melt beautifully. I like to use 2-3 different cheeses and mix and match them according to what I have on hand. The following amounts will serve 6-8 people, but you can adjust it to accommodate your group.
1 clove garlic, cut in half
2 cups dry white wine (Riesling is good; avoid wines that have a lot of oak on them.)
2 lb. cheese, shredded (use any combination of Comté, Appenzeller, Tarentaise, Gruyere, Emmenthaler, Pleasant Ridge Reserve, Fontina Valle D'Aosta, Raclette, etc.)
4 tsp. cornstarch
1 Tbs. kirsch
1 tsp freshly lemon juice (or a good quality white wine vinegar)
freshly ground nutmeg
freshly ground pepper
dash dry mustard
cubes of some good firm bread
steamed or roasted vegetables such as carrots, broccoli, cauliflower
a good crisp apple is good, too
Rub the interior of the fondue pot or flameproof ceramic pot with garlic, and leave it in the pot. Place the pot over medium heat and add the wine. Heat until it is almost but not quite boiling. In the meantime, toss the cheeses together with the cornstarch. Gradually add the cheese to the wine, one handful at a time, stirring vigorously after each addition until the cheese melts. Add the kirsch and lemon juice and stir well. Add the nutmeg, pepper, and dash of dry mustard. Stir.
Remove the pot from the stove and place on its stand over a heat source. The heat source should keep the fondue quite hot, almost simmering. Serve with bread, vegetables, and apple.
Enjoy!
