Cheese Fondue
A cozy Swiss-style cheese fondue with white wine and garlic, melted until glossy and ready for bread, vegetables, or whatever you like to dip.
Prep 5 min · Cook 10 min · Total 15 min · Makes 4 servings
Ingredients
- 1 1/2 to 2 cups dry white wine
- 3 cloves garlic, peeled and minced
- 2 teaspoons potato starch or cornstarch
- 1 1/2 pounds mixed grated cheese, such as Gruyère and Emmenthal, see headnote & note
- Optional: 1 to 2 teaspoons, kirsch
Directions
- Set a sturdy pot on the stove and combine 1 1/2 cups (375ml) white wine with the garlic and starch.
- Stir in the grated cheese and place the pot over moderately-high heat. Cook, stirring frequently, until the cheese has fully melted into a smooth mixture. The fondue is ready when it coats a spoon enough to leave a thin film across the spoon’s opening.
- If the fondue seems thicker than you want, stir in as much as 1/2 cup (125ml) additional white wine until the consistency looks right to you. Add the kirsch, if using.
- Bring it to the table warm, ideally in a fondue pot.