Ingredients Jump to Instructions ↓

  1. 16 ounces gruyere cheese , rind cut off, cheese grated (6 cups packed) 1 tablespoon cornstarch 3/4 cup dry white wine (such as Sauvignon Blanc) 1 tablespoon fresh lemon juice 1 garlic clove, minced 1 to 3 tablespoons kirsch (clear cherry brandy) Pinch of ground nutmeg Assorted dippers (see list below)

Instructions Jump to Ingredients ↑

  1. Toss cheese with cornstarch in large bowl. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in Kirsch and nutmeg. Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates. DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks. Recipe created exclusively for by Sarah Taverner.


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