Three Cheese Fondue
Don't be put off by Tilsit's pungent odor. The Danish cheese has an intriguing spicy taste that makes a nice complement to Gruyère.
INGREDIENTS | SERVES 4–6
- 1 loaf stale bread
- 1 tablespoon lemon juice
- ½ pound Gruyère cheese
- 1 teaspoon cornstarch
- ½ pound Emmenthal cheese
- 2 tablespoons kirsch
- ½ pound Tilsit cheese
- Freshly ground white pepper to taste
- 1 garlic clove
- 1½ cups dry white wine
- 1 sprig parsley, chopped
Toast the bread and cut into cubes. Finely dice the Gruyère and Emmenthal cheeses. Dice the Tilsit cheese.
Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the pan and warm on medium-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 completely melted, dissolve the cornstarch in the kirsch and stir into the fondue. Turn up the heat until it is just bubbling and starting to thicken. Stir in the white pepper and parsley. Transfer to a fondue pot and set on the burner. Serve with the toast cubes for dipping.
Thickening a Cheese Fondue
Having trouble getting the fondue to thicken? Turn up the heat, add a bit of cornstarch mixed with water, and stir quickly with a whisk. Another option is simply to add more cheese.
