Classic Cheese Fondue Recipe – Marion Kane, Food Sleuth
In the 70s, cheese fondue was my go-to entertaining dish. I adapted and streamlined a recipe from Food & Wine magazine – it is a winner.
Ingredients
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 lb/454 g Gruyère cheese, 4 cups shredded
- 8 oz/225 g Emmental cheese, 2 cups shredded
- 4 tsp cornstarch
- 1 tsp fresh lemon juice
- 1½ tbsp kirsch (optional)
- Pinch freshly ground black pepper (optional)
- Pinch grated nutmeg (optional)
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