Cheese Fondue

Here is a recipe that I used in making my first cheese fondue.  It won't be my last...

The chef uses a combination of Vacherin Fribourgeois and slightly aged Gruyère. You could use whatever is available. Avoid a dry, well-aged cheese as they tend to be rather salty. Use cheeses that are less than one year old. There’s some notes at the end of the recipe.

The bread we dipped was dense white bread with a nice crust. Whatever you use, it should be thick-cut and on the drier side but not crispy. When the fondue is finished, the hardened cheese at the bottom of the pot, called la religieuse is considered the reward for finishing it—it’s considered the reward for getting through it!

1 1/2 to 2 cups (375ml-500ml) dry white wine
3 cloves garlic, peeled and minced
2 teaspoons potato starch or cornstarch
1 1/2 pounds (700g) mixed grated cheese, such as Gruyère and Emmenthal (see headnote & note)

optional: 1 to 2 teaspoons kirsch

1. In a sturdy pot, add 1 1/2 (375ml) cup white wine, the garlic and the starch.

2. Add the grated cheese and cook over moderately-high heat, stirring often, until the cheese is melted and smooth. The fondue is done, according the the chef, “When the mixture leaves a skin in the hole of the spoon.” (See photo in post.)

3. If the mixture is too thick, add up to 1/2 cup (125ml) more white wine until its texture is to your liking. If you wish, add the kirsch.

4. Serve warm, preferably in a fondue pot.