Classic Cheese Fondue

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Rub the inside of a heavy-bottomed pot or fondue pot with the cut side of the garlic clove.

   Oko 1 min

   Napomena kuhara: This imparts a subtle garlic flavor without overpowering the cheese.

2. 2

   Add the dry white wine to the pot and bring it to a gentle simmer over medium heat.

   Oko 3 min

   Napomena kuhara: Do not boil the wine, as this can cook off too much alcohol and flavor.

3. 3

   Toss the shredded gruyere cheese and emmental cheese with the cornstarch in a separate bowl until well coated.

   Oko 2 min

   Napomena kuhara: Coating the cheese in cornstarch helps prevent it from clumping and ensures a smooth fondue.

4. 4

   Gradually add the cheese mixture to the simmering wine, a handful at a time, stirring constantly with a wooden spoon or whisk.

   Oko 10 min

   Napomena kuhara: Ensure each addition of cheese is fully melted and smooth before adding more.

5. 5

   Continue stirring until all the cheese is melted and the fondue is smooth and creamy.

   Oko 2 min

   Napomena kuhara: Keep the heat low to prevent the cheese from scorching.

6. 6

   Stir in the kirsch (if using), nutmeg, and black pepper.

   Oko 1 min

   Napomena kuhara: Kirsch adds a traditional fruity note and helps keep the fondue smooth.

7. 7

   Transfer the fondue to a fondue pot set over a low flame or Sterno burner to keep it warm.

   Oko 1 min

   Napomena kuhara: Adjust the flame as needed to maintain a gentle simmer without burning.

8. 8

   Serve immediately with the baguette cubes, blanched broccoli florets, and apple slices for dipping.

   Napomena kuhara: Encourage guests to stir the fondue occasionally to prevent separation.