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Classic Cheese Fondue

February 14, 2008

Fondue is, in my opinion, a tasty and fun dinner to have any cold winter’s night — with a special someone, or just with friends. Though I love to cook, I’ve learned my lesson from a past Valentine’s (where I was so exhausted from cooking such an elaborate meal that I promptly fell asleep as soon as I finished dinner) and try to plan something relaxing, easy to prepare, and tasty.

Enter the fondue tradition B and I have begun for Valentine’s — it combines two of my favorite things; good cheese and good crusty bread — and I couldn’t be happier. Preparation is easy, giving you more time to enjoy with your fellow fondue-eaters. And, if you really like your company, you can play by the rules:
fondue tradition states that if your food drops off of the fork and into the pot, you have to kiss the person next to you. (!)

Classic Cheese Fondue

1/2 lb Gruyere cheese, shredded (about 2 cups)
1/2 lb Emmentaler cheese, shredded (about 2 cups)
1 1/2 cups white wine
1 garlic clove, halved
2 tsp kirsch
1 tbsp cornstarch

1 loaf of crusty bread, cut into cubes

Mix together the kirsch and cornstarch and set aside.

Rub the cut halves of the garlic clove all over the inside of a medium saucepan. Add the white wine and bring to a simmer, then add the cheese gradually — stirring all the while using a “figure eight” motion, to prevent the cheese from clumping. When all the cheese has been added and melted, add the kirsch/cornstarch mixture and stir until it thickens slightly.

Transfer to a fondue pot and place the pot over a tealight candle or sterno fuel. Serve with any accompaniments you like — cubes of crusty bread, lightly steamed broccoli, other vegetables, etc.

2 Comments leave one →
  1. February 15, 2008 7:48 am

    Joao and I love cheese fondue and will have it almost every Friday during winter.
    I should try your recipe sometime!

  2. February 16, 2008 8:53 am

    Patricia, what a great winter night tradition! I’m thinking we should have it more often than we do. 🙂

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