Emmentaler-Gruyère Fondue with Roasted Garlic Recipe

Emmentaler-Gruyère Fondue with Roasted Garlic Recipe

  • 6 oz Emmentaler cheese, grated 175 g
  • 6 oz Gruyere cheese, grated 175 g
  • 2 tbsp kirsch (dry cherry schnapps) 25 mL
  • 1 tbsp cornstarch 15 mL
  • 1 cup dry white wine, divided 250 mL
  • ½ tsp ground nutmeg 2 mL
  • 2 roasted garlic cloves, minced
  1. In a bowl, combine Emmentaler and Gruyere. Set aside.
  2. In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
  3. In a large saucepan over medium heat, bring ¾ cup (175 mL) of the wine to a simmer. Reduce heat to mediumlow. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg and kirsch mixture; stir until blended and cheese is completely melted.
  4. Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.
  5. Serve with…
  6. Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).
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