Most classic fondue recipes include a combination of Swiss or Emmenthaler and Gruyere cheese, white wine and cherry brandy. If you want to go the traditional fondue route, give this recipe a try.
- 1/2 pound good quality Swiss or Emmenthaler cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 clove of garlic (peeled and crushed)
- 1 cup dry white wine
- Squeeze of fresh lemon juice
- 1 tablespoon cherry brandy (called kirsch)
- 1/2 teaspoon dry mustard (optional)
- Pinch of nutmeg (optional)
- Combine the cheeses and cornstarch in a plastic bag and shake to coat all of the pieces.
- Add the wine, lemon juice and crushed garlic clove to a sauce pot over medium heat and bring to a gentle simmer.
- Remove the garlic clove from the liquid. Gradually stir the cheeses into the pot.
- Once the cheese mixture is smooth, stir in cherry brandy, mustard and nutmeg.
- Transfer the sauce to a fondue pot and serve.