Ingredients Jump to Instructions ↓

  1. 1 Garlic clove - crushed

  2. 1 cup 237ml Dry white wine

  3. 1 tablespoon 15ml Cornstarch

  4. 2 tablespoons 30ml Cold water

  5. 1/2 lb 227g / 8oz Gruyere cheese - grated

  6. 1/2 lb 227g / 8oz Vacherin cheese - grated

  7. 4 oz 113g Kirsch

  8. 1 Freshly-grated nutmeg

  9. Freshly-ground white pepper - to taste

  10. 1 French bread - cubed, lightly toast

Instructions Jump to Ingredients ↑

  1. Rub the inside of the fondue pot or saucepan, with the crushed garlic clove. Discard the garlic. Add the wine and bring to a simmer. Dissolve the cornstarch in the water and whisk into the wine. Bring to a boil and cook for 2 minutes. Reduce the heat to low and whisk in the cheese, a little at a time. Stir in the Kirsch and season with the nutmeg and pepper. Serve the fondue with the toasted cubes of bread.

  2. This recipe yields 4 to 6 servings.


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