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Classic Swiss Fondue

Jean Allsopp
Yield Makes 2 cups
When melting the cheese, stir in a crisscross motion to keep it from forming a ball.

Ingredients

  • 3/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (6 ounces) shredded Emmentaler cheese
  • 1 cup (4 ounces) Gruyère cheese
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg (optional)
  • 2 teaspoons cornstarch
  • 1 tablespoon cherry brandy (Kirsch)
  • Cubed French bread or steamed vegetables

How to Make It

  1. Bring wine and lemon juice to a low boil in a heavy saucepan; add cheeses, pepper, and nutmeg, if desired. Reduce heat to medium-low, and cook, stirring constantly, 5 to 7 minutes or until cheese melts.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. Whisk together cornstarch and cherry brandy. Stir mixture into cheese; cook, stirring constantly, 3 minutes or until thickened. Transfer to a fondue pot, and keep warm. Serve with cubed bread or steamed vegetables.