¾ bottle of dry white wine
1 clove garlic
2 cups each of Emmenthaler (Swiss), Gruyere, and Appenzeller* cheeses, chopped into cubes and covered lightly in flour (*available at Trader Joe’s)
2 tablespoons Kirsch (cherry brandy)
Dippers:
Bread, any varieties you prefer, cut into cubes
Broccoli
Apples
Potatoes
Anything else you want to dunk in cheese
Cut garlic clove in half and rub all over the inside of the fondue pot. An electric one works best for me. You can control the heat and there’s no possibility of starting a fire. (Not that I’ve ever started a fire before serving fondue. Well, maybe once or twice, but we put them out quickly with only a dish towel or pot holder as a casualty.)
Pour in the wine and turn on the fondue pot to the lowest setting. Let the wine reach a rolling boil to burn off the alcohol and generate more flavor. Once the wine has been boiling at the low setting for 10 minutes, add one cup of each of the three cheeses. Stir until melted. Add the last cup of each cheese. Stir until melted. Stir at low heat until slightly thickened. Stir in the Kirsch.
Serve with dippers and enjoy.
Note: The same principles can be applied to almost any cheese that melts well. I don’t always add the garlic or the cherry brandy when trying an experimental fondue. Do whatever you like. Select a wine or beer that pairs well with your cheese and go for it. Harvarti Dill works well with a dry Sauvignon Blanc, no garlic, no Kirsch. Brie and mushrooms with Pinot Grigio is another favorite.
