Classic Cheese Fondue

Cheeses have different fat and moisture contents and therefore react differently to heat. When making fondue, select cheeses that melt well and yield a smooth, creamy consistency.

1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyère cheese, grated
1 Tbs. cornstarch
3 Tbs. kirsch
Pinch of freshly ground white pepper
Pinch of freshly ground nutmeg
Pinch of paprika
1-lb. loaf French bread, cubed

Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.

In a small bowl, whisk the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.

When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.

Adapted from The Fondue Cookbook (Hamlyn, 1999).

Recipes from the Collection of Mark and Danielle Hughes

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