A recipe given to me by Swiss friends when I visited them many years ago. It is our family’s Christmas Eve tradition.
Ingredients
- 1 garlic clove, halved
- 1 pound Gruyere cheese, grated
- 1/2 pound Emmentaler cheese, grated
- 1 cup dry white wine
- 1 T + 1 tsp cornstarch
- 1 tsp lemon juice
- 1 1/2 T kirsch
- Freshly ground black pepper
- Bread cubes for dipping
Directions
- Rub the inside of the cheese fondue pot with garlic clove; discard clove
- Combine the cheeses, wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally (use a figure 8 to stir), until cheeses begin to melt.
- Reduce heat to low. Add the kirsch and a generous pinch of pepper and cook, stirring gently in a figure 8, until creamy and smooth, about 3 minutes. (don’t overcook)
- Serve at once.
