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  • Author: Jennifer Richmond


Courtesy of the New York Times


1 small garlic clove, halved

1cup dry white wine

¾ pound Gruyère cheese, grated

¾ pound Emmenthaler, grated

1½ tablespoons cornstarch

1 to 2 tablespoons Kirsch (cherry brandy)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)


Step 1

Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

Step 2

Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments.


If your fondue is grainy or clumpy, add water and stir until it’s the right consistency. This works for reheating it as well.

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