It’s best to have an actual fondue pot, but you could always use a regular saucepan and have everyone stand around the stove… No. Maybe a fondue pot is a crucial ingredient. Keep your eyes open when you’re in thrift stores. Not everyone has caught on to the fondue renaissance, and some people may actually want to get rid of their fondue pots!
- 1 garlic clove, cut in half horizontally
- 1½ cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch or lemon juice
- ¼ teaspoon ground nutmeg (optional)
- 1 pound total (approximately 4 cups) of coarsely grated Alpinestyle cheeses, such as Emmentaler, Gruyère, Appenzeller, Fontina Val d’Aosta, Comté, etc.
- Good-quality bread cut into 1-inch cubes
- Rub interior of a heavy 4-quart saucepan with the cut sides of garlic. Discard garlic.
- Pour wine into saucepan and bring just to a simmer over medium heat.
- Stir cornstarch into kirsch (or lemon juice) in a cup. Set it aside.
- Add cheese to saucepan in ¼-pound increments, melting as you go along. Stir constantly in a zigzag pattern (not a circular pattern, to prevent cheese from clumping together) until cheese is just melted. Do not allow the cheese to come to a boil.
- Stir the cornstarch mixture again and stir it into the fondue. Bring fondue to a simmer and cook, stirring constantly, until fondue begins to thicken, about 6 minutes.
- Transfer contents of saucepan to a fondue pot set over a flame.
Serve with bread.
Please note: Conventional wisdom precludes serving cheese fondue with chilled water. Apparently this causes the cheese to solidify in your stomach. While we have no scientific evidence to back that up, and it does sound suspect, it’s best to serve fondue with white wine, juice or hot tea.