Emmental and Gruyere Cheese Fondue

This cheesy goodness was chosen to be Stone Hill Winery's dish for the first Say Cheese Wine Trail event. But we're guessing it won't be the last time someone enjoys this tasty dish.

Ingredients:

1/2 pound Emmental cheese (imported Swiss), shredded 
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup Vidal Blanc
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch 
1/2 teaspoon dry mustard
pinch nutmeg
assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gently shake the excess cornstarch off the cheese. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Recipe courtesy of Tyler Florence

Prep Time: 10 minutes
Cook Time: 15 minutes
Level: Easy
Serves: 4 to 6 servings

< back