Cheese Fondue


  • 1 clove garlic, halved crosswise
  • 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch
  • 1/2 lb Emmental|Emmenthaler Cheese, coarsely grated (2 cups)
  • 1/2 lb Gruyère|Gruyere, coarsely grated (2 cups)
  • ;Accompaniment
  • cubes French bread, on fondue forks or long wooden skewers


  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic|garlic, (if you don't like it garlic).
  2. Add wine to pot and bring just to a simmer over moderate heat.
  3. Stir together cornstarch and kirsch in a cup.
  4. 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).
  5. Stir cornstarch mixture again and stir into fondue.
  6. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  7. Transfer to fondue pot set over a flame and serve with bread for dipping.
This article uses material from the "Cheese Fondue" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License