Basic Cheese Fondue
Ingredients
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16 oz Swiss Gruyere, shredded (about 5 cups, lightly packed)
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8 oz Emmentaler or aged domestic Swiss, shredded (about 2 ½ cups, lightly packed)
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2 teaspoons cornstarch
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1 clove garlic, crushed
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1 ½ to 2 cups of dry white wine.
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1/8 teaspoon salt
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Freshly ground black pepper, to taste
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1 to 2 tablespoon kirsch (cherry brandy), to taste (optional)
Foods for Dipping
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Crusty French loaf, cut ¾ - inch cubes (wrap half the cubes in paper thin shreds of prosciutto).
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Herb croutons
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Soft bread sticks, broken in pieces.
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Roasted potatoes with fresh herbs or small, boiled new potatoes, in their jackets.
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Lightly steamed broccoli and cauliflower florets
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Bite-size cubes of cooked, smoked sausage.
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Large poached shrimp
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Blanched asparagus, cut into 2-inch lengths, wrapped in prosciutto strips
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Bite-size cubes of honey-baked ham
Combine the cheeses with the cornstarch in a large bowl; set aside. Gather remaining ingredients.
Rub the inside of a medium, heavy saucepan with the garlic; drop it into the pan. Add 1 ½ cups of wine . Heat over medium heat until the wine simmers; discard garlic if desired.
Add the blended cheese in handfuls. Stir gently after each addition until the cheese melts and becomes smooth. Stir in the salt and pepper. Stir until the fondue bubbles gently around the edge of the pot, 1-2 minutes; do not boil.
If fondue seems too thick, warm the remaining wine and gently whisk in. Stir in the kirsch.
Pour into a warm cheese fondue pot. Place over a lighted burner adjusted to keep the fondue barely bubbling. Serve with several of the foods for dipping.
Makes 4 to 6 servings.