Garlic nicely balances the sharp flavor of Gruyère in this recipe. For extra color, add a few parsley sprigs.
INGREDIENTS | SERVES 3–4
- 1½ pounds Gruyère cheese
- 2 tablespoons kirsch
- 5 garlic cloves
- 1 tablespoon dry mustard
- 1½ cups dry white wine
- 1 sun-dried tomato baguette, cut into cubes
- 2 teaspoons lemon juice
- 1½ tablespoons cornstarch
Remove the rind from the Gruyère cheese and finely dice.
Smash and peel the garlic cloves. Cut one of the cloves in half. Take one half and rub around the inside of a medium saucepan.
Add the wine and the garlic cloves and cook on low heat. Don't allow the wine to boil.
When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don't allow the fondue mixture to boil.
When the cheese is melted, dissolve the cornstarch in the kirsch and stir into the cheese. Turn up the heat until it just bubbles and starts to thicken. Stir in the dry mustard. Transfer to a fondue pot and set on the burner. Remove the garlic cloves if desired. Serve with the baguette cubes for dipping.
Choosing Cheese for Fondue
Unfortunately for dieters, the best fondue cheeses are high in fat. Cheeses with a fat content of at least 40 percent melt more easily and produce a creamier fondue. A few examples of good fondue cheeses include Swiss hard cheeses such as Emmenthal, Gruyère, and raclette; semi-soft cheeses such as Gouda, Gorgonzola, and Havarti; and soft Brie.