WHAT CHEESE FOR FONDUE RECIPES

Name: Cheese Fondue
Yield: Makes 6 servings
Ingredients: 1 garlic clove, halved crosswise; 1½ cups dry white wine; 1 tablespoon cornstarch; 2 teaspoons kirsch (optional); ½ pound Emmental cheese, coarsely grated (2 cups); ½ pound Gruyère, coarsely grated (2 cups)

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CHEESE FONDUE RECIPE | EPICURIOUS

Cheese Fondue Recipe | Epicurious image

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Provided by The Gourmet Test Kitchen

Total Time 30 min

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 garlic clove, halved crosswise
1½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère, coarsely grated (2 cups)

Steps:

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.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
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. Transfer to fondue pot set over a flame.

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