Ingredienti
for 4
[ 400 g | 1 lb ] gruyere
[ 200 g | 1/2 lb ] emmenthal
[ 200 g | 1/2 lb ] vacherin
2-3 garlic cloves
2-4 tbsp cornstarch
2 tbsp kirsch
[ 4 dl | 2 c ] dry white wine
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Ricetta
Cut the cheese in small pieces, the smaller they are the better they melt. Finely mince the garlic. Mix the cornstarch and kirsch (cherry distillate).
Pour the wine in the caquelon (fondue pot) and bring to a boil. Add the cheese and stir in a figure eight in order to mix well. When the cheese has melted add enough cornstarch mixture to obtain the desired consistency.
Serve with bread in slices or cubed. It is considered correct etiquette to give the cheese a quick stir when dipping the bread (continuous mixing prevents the cheese from curdling).
When the fondue is almost finished, you can add an egg or two and another shot of kirsch while mixing vigorously.
Notes: Do not overheat (above [ 75 C | 170 F ] the cheese or the proteins will crosslink and the fat will separate leaving strings of protein in an oil bath.
Cheese variations
appenzeler, tilsiter, raclette, fontina, and sbrinz can all be used in any combination.
You may also want to add a bit or gorgonzola or roquefort if you like blue cheeses.
Consider marinating the cheese in the wine for a couple of hours beforehand to help it melt easily.
Copyright © 2001-2009 Gianmarco Pinton
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