Classic Cheese Fondue

December 23, 2019
Created by Harmons
10 minutes
Serves 4
  • 1 lb Gruyère cheese, coarsely shredded
  • 1/2 lb Emmentaler cheese, coarsely shredded
  • 1 1/2 Tbsp cornstarch
  • 1 clove garlic
  • 1 cup dry white wine
  • 1 Tbsp Kirsch
  • Salt and freshly ground white pepper
  • Crusty bread cubes, hard salami, and small dill pickles, for serving

In a bowl, toss Gruyère and Emmentaler with cornstarch.

Rub inside of a cheese fondue pot or medium, enameled cast-iron casserole with garlic, then add wine and bring to a simmer. Add cheese mixture all at once. Using a wooden spoon, stir over medium-low heat just until cheese is melted and smooth, about 5 minutes. Stir in Kirsch and season with salt and pepper. Serve with bread, salami and pickles.