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Karst Fondue


Karst Fondue
This recipe combines classic Gruyère and the uniquely cultivated Karst cheese, a cave-aged Alpine-style cheese. Add a dash of traditional Kirschwasser brandy and a hearty dose of white wine, and you have yourself a tasty, authentic fondue.
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Ingredients
  1. ½ tablespoon minced garlic + 1 clove garlic, halved
  2. 3 cups white wine
  3. 3 tablespoons cornstarch
  4. 3 cups grated Karst cheese
  5. 1 cup grated Gruyère
  6. ½ teaspoon salt
  7. ¼ teaspoon white pepper
  8. 2 tablespoons Kirschwasser, if desired
Instructions
  1. Rub inside of a 4-quart heavy pot with cut sides of garlic clove. Add wine and bring to a simmer over moderate heat. Meanwhile, stir together cornstarch and Kirschwasser (if using; otherwise, use water or more wine) in a small bowl.
  2. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy. Do not let boil.
  3. Briefly stir cornstarch mixture again, and fold into cheese. Add salt and pepper.
  4. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  5. Transfer to fondue pot set over a flame, and serve with vegetables or cubed bread.
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