Cheese Fondue

  • 3/4 pound Gruyere
  • 1/2 pound Emmenthal
  • handful of flour
  • 1 clove garlic
  • 2 cups dry white wine
  • 2 ounces Kirsch
  • salt
  • pepper
  • nutmeg

Grate the cheeses.  Toss with the flour, so that it's coated.

Rub a pot with the clove of garlic. Pour the wine into the pot and heat until the bubbles start. Throw the cheese in and stir until it's melted.

Add the kirsch.  If you don't have kirsch, add another not too sweet liqueur, but go easy. Too much will ruin the fondue.

Place the fondue on the table over some source of heat.  If you don't have a chafing dish you can get by, but you will probably have to either eat very fast or reheat the fondue a couple of times.

Everyone just sits around dunking the bread into the pot until they're full or there is no more.  If you have leftovers, don't despair. Fondue sandwiches are delicious.  Simply put the cold fondue on bread and slip it under the broiler for a minute.

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More recipes
The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl