Cheese Fondue
- 12 ounces shredded Emmentaler or Jarlsberg cheese (about 5 cups)
- 12 ounces shredded Gruyère or Comté cheese (about 5 cups)
- 3 tablespoons cornstarch or all-purpose flour
- 2 teaspoons ground mustard
- 1 medium garlic clove, halved
- 1 1/2 cups dry white wine
- 1 tablespoon Kirsch (optional)
- 1 (8-ounce) dry salami, peeled and cut into medium dice, for dipping
- 1 baguette, large dice, for dipping
- 1 pound new potatoes, boiled, cooled, and quartered, for dipping
- Produce
- Potatoes, new (1 pound)
- Meat
- (8-ounce) dry salami, dry (1)
- Condiments
- Mustard, ground (2 teaspoons)
- Cooking & Baking
- Cornstarch or all-purpose flour (3 tablespoons)
- Garlic clove, medium (1)
- Bread & Baked Goods
- Baguette (1)
- Dairy
- Emmentaler or jarlsberg cheese (12 ounces)
- Gruyere or comte cheese (12 ounces)
- Beer, Wine & Liquor
- Kirsch (1 tablespoon)
- White wine, dry (1 1/2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 1, 2011 (2 years ago).
18 people saved this recipe.
