Fondue shouldn’t just be for special occasions or retro dinner parties. Think of it more like an elevated cheese plate.
- 1 C dry white wine
- 1 T garlic, minced
- 8 ounces Swiss cheese, shredded
- 8 ounces Gruyère cheese, shredded (or a combo of Gruyère and Emmentaler)
- 2 T Kirschwasser or cherry brandy
- 4 T cornstarch, dissolved in 3/4 C water
- 1/4 t fresh ground nutmeg
- White pepper and salt, to taste
- 1 1/2 T fresh chives, chopped
- 1 1/2 T fresh parsley, minced
- Assorted dippers: lightly toasted cubed baguettes, diced summer sausage, Granny Smith apple slices, fresh pretzels, pears, steamed and blanched veggies such as asparagus, broccoli or cauliflower, boiled new potatoes, etc.
Set up fondue pot with a heat source underneath.
Place wine and garlic in a large, heavy-bottomed pot over medium-high heat until the liquid is hot, about 3-5 minutes. Add the shredded cheese by the handful, stirring constantly with a rubber spatula until the mixture is smooth and uniform. It may take a while for it to come together. Adjust the heat as needed so the cheese melts slowly and does not boil.
If the mixture is too thin (or separates), stir in small amounts of the dissolved cornstarch until the consistency is like a cake batter. If it is too thick, add more wine. Season with salt and pepper to taste. Stir in herbs, Kirsch then transfer to fondue pot for serving.