This is Heike's favorite cheese fondue recipe from a German-language book called Fondues by Cornelia Schinharl. Fondue is a treat, so consider splurging on some higher-quality ingredients to make the most of the special occasion and to bring out the best flavor in the combination of the few ingredients needed for the recipe.
- 1 garlic clove, halved
- 300 g (10.5 oz) Gruyere cheese, cubed
- 300 g (10.5 oz) Swiss Emmentaler cheese, cubed
- 300 ml (10 oz) good-quality, dry white wine
- 2 shot glasses-full of Kirchwasser (European-style cherry schnaps, which is clear)*
- 2 Tablespoons cornstarch
- white pepper, to taste
- nutmeg, freshly grated, to taste
- The recipe calls for about 400 g of crusty white bread, which is about 0.88 pounds, as a suggestion for dipping.
- Take your ceramic fondue pot and rub it well with the halved garlic cloves, all over the inside.
- Pour the wine in and set it over a medium to medium-high heat until just before boiling. If it boils, let it cool down a touch as too high of heat can cause the cheese to break down.
- Over low to medium heat, add the cheese cubes a little at a time to the wine. Let this all melt.
- Mix the Kirschwasser or other schnaps with the cornstarch and whisk into the cheese mixture. Turn the heat up to medium-high and bring the mixture to a boil to allow the starch to release and thicken it.
- Immediately thereafter, turn the heat down to low, and season to taste with pepper and nutmeg.
- Place over your fondue flame and enjoy! Remember to stir as you dip, to keep it from burning and to keep the mixture cohesive and flowing.
The original recipe gives a few suggestions for additional flavor options, such as fresh herbs, cayenne pepper, or mustard, that can be mixed into the final cheese mixture.
*A note about alcohol in general and kirschwasser in particular: Heike recommends that if the schnapps is not available, or if a less strong taste is desired, the same amount of white wine can be used in place of the schnapps when mixing with the cornstarch. She mentions that many people would choose not to use the extra alcohol at all and that most would probably just mix the cornstarch with a bit of cold water. The fondue will not be as strongly flavored then, which some people might like, and which children will probably prefer!
Recipe by Home With Love at https://homewithlove.us/swiss-style-cheese-fondue-recipe-and-traditions/