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10
ClassiC Cheese Fondue
The traditional fondue, this is the style that you
will nd on most classic menus. While the wine
gives it a distinct avor, see our note below on
making it alcohol-free.
Makes 6 to 8 servings
1 pound Gruyère, nely shredded
¾ pound Emmenthal, nely shredded
2 tablespoons cornstarch, divided
1½ teaspoons dry mustard
1 garlic clove, peeled and halved
2¼ cups dry white wine*, room temperature,
divided (note: you may not need all of the
wine)
2½ tablespoons Kirschwasser**
1. Put the shredded cheeses in a large bowl and
toss with 1 tablespoon of the cornstarch and
all the dry mustard to fully coat. Reserve.
2. Rub the bottom and lower half of the sides
of the fondue pot with the cut sides of the
garlic clove. Add 1 cup of the wine and set the
temperature to Setting 4.5 to bring the wine to
a simmer (but not boiling).
3. Once the wine begins to simmer, reduce
the temperature to Setting 3.5. Slowly add the
cheese, about ¼ to
1
⁄3
of a cup at a time. Use
a nonstick whisk (such as a silicone-coated
one) to work the cheese into the liquid
Once the cheese is fully melted into the wine,
gradually add more cheese, little by little, alter-
nating with the wine as you go, about
1
⁄3
to
½ cup at a time. This ensures that the consis-
tency of the fondue will be nice and creamy.
(The wine keeps the cheese from separating
and from becoming stringy).
4. Once all the cheese has been added (most
of the wine will be incorporated as well,
but you may have up to ¾ cup remaining)
make a slurry of the remaining cornstarch
and Kirshwasser by stirring the two together
until homogenous. Add the slurry to the fondue
and whisk to fully combine. Stir in more
wine if the fondue is too thick.
5. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Traditionally this
fondue is served with cubes of crusty bread,
but crisp, blanched vegetables and cornichons
are also perfect accompaniments.
* For an alcohol-free version, substitute chicken
stock plus 2 tablespoons of lemon juice for the full
amount of wine. Substitute an additional 2 table-
spoons of lemon juice for the Kirschwasser. For
more notes on alcohol free fondues, see page 6.
**Kirschwasser is the classic component to this
recipe, but some nd that its avor too strong.
If this is the case, you can either substitute
additional white wine or lemon juice in its place.
Pesto Cheese Fondue
This Italian twist makes a beautiful presentation,
thanks to the bright green pesto.
Makes 6 to 8 servings
1 pound mozzarella (not fresh),
nely shredded
8 ounces Italian fontina, nely shredded
6 ounces provolone, nely shredded
2 tablespoons cornstarch, divided
1 tablespoon olive oil
1 small shallot, peeled and chopped
1 garlic clove, peeled and chopped
2 cups dry white wine*, room temperature,
divided (note: you may not need all of the
wine)
3 tablespoons fresh lemon juice, divided
1
⁄
3
cup prepared pesto (homemade or
purchased)
*For an alcohol-free version, substitute chicken
stock plus 2 tablespoons lemon juice for the wine.
1. Put the shredded cheeses in a large bowl an
toss with 1 tablespoon of the cornstarch and
all the dry mustard to fully coat. Reserve.