Fondue cheese is said to have originated on Alpine farms as a way to feed a family inexpensively; the original version was simply stale bread dipped in melted Gruyère. Swiss fondue became so popular that it was named the national dish of Switzerland in the 1930s. Now, this concoction of melted cheese is a decadent way to celebrate chilly winter nights. It features melted Gruyère along with other Swiss cheese; Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette are blended in, depending on the region and personal preferences. Splashes of kirsch and wine and a bit of garlic are the traditional seasonings, but you can add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices if you like.
Eat the cheese by dipping accompaniments like cubed bread, cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami into the pot. Be careful when dipping: The person who loses their garnish in the pot usually has to pay a penalty to the rest of the people at the table, like buy a round of drinks or clean up after the meal. After you eat the melted fondue cheese, the layer at the bottom of the pot cooks into a crust called a religieuse, a reward for the table eaten at the end of the meal.
Ingredients
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1 garlic clove, halved
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1 pound Gruyère cheese, grated
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1/2 pound Emmentaler cheese or other Swiss cheese, grated
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1 cup dry white wine
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1 tablespoon plus 1 teaspoon cornstarch
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1 teaspoon fresh lemon juice
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1 1/2 tablespoons kirsch
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Freshly ground black pepper
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Freshly grated nutmeg
Directions
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Julia Hartbeck
Gather your ingredients.
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Julia Hartbeck
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
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Julia Hartbeck
Combine the grated cheese, cornstarch and lemon juice, stirring to combine. Add to pot and cook over moderate heat, cook 30 seconds or until mixture is hot, stirring constantly. Add Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
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Julia Hartbeck
Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once.
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Julia Hartbeck
Serve at once.