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.
- ½ tablespoon minced garlic + 1 clove garlic, halved
- 3 cups white wine
- 3 tablespoons cornstarch
- 3 cups grated Karst cheese
- 1 cup grated Gruyère
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons Kirschwasser, if desired
- 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.
- 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.
- Briefly stir cornstarch mixture again, and fold into cheese. Add salt and pepper.
- Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame, and serve with vegetables or cubed bread.
culture: the word on cheese https://culturecheesemag.com/