Classic Cheese Fondue

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 lb gruyere cheese, coarsely shredded
• 1/2 lb emmenthaler cheese, coarsely shredded
• 1 1/2 tablespoons cornstarch
• 1 garlic clove
• 1 cup dry wine
• 1 tablespoon kirsch
• salt
• fresh ground pepper
• crusty hard bread, for serving
• hard salami, for serving
• 1 small dill pickle, for serving

Recipe

• 1 in a bowl, toss the gruyere and emmentaler with the cornstarch.
• 2 rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
• 3 add the cheese mixture all at once.
• 4 using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
• 5 stir in the kirsch and season with salt and pepper.
• 6 serve with the bread, salami and pickles.
• 7 make ahead: the fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.