Traditional Cheese Fondue
Preparation: 1 hr.
Cooking time: 20 min.
At a glance
4 to 5
- 10.5 ounces Beaufort
- 10.5 ounces Morbier
- 10.5 ounces Comté
- 10.5 ounces Emmental
- 2.75 cup white Savoie wine
- 1 clove of garlic
- 3 level tsp. cornstarch
- Enough kirsch liqueur to dilute the cornstarch (about 1.35 tbs)
- Croutons: use about 1/2 baguette per person
Rub the fondue dish with the clove of garlic.
Grate and blend the cheeses.
Heat the wine over a medium heat.
As soon as it starts to boil, add the grated cheese.
When the cheese is completely melted, add the cornstarch mixed with kirsch.
Simmer for 5 min. then put the fondue pot over the burner.