Posts Tagged ‘cheese recipes’

FondueWe better celebrate.

There’s nothing quite like a big pot of gooey, warm, melty cheese.  It’s not the healthiest thing you can eat, but one must indulge once in a while.  Cheese just so happens to be my absolute favorite thing to eat ever.  Too bad I can’t figure out how to grow it in the garden.



  • 1 clove garlic, peeled and cut in half lengthwise
  • 1-1 ½ cups dry white wine
  • 2 tablespoons Kirsch*
  • 1 pound Gruyere, Emmenthaler, or Jarlsberg cheese, grated (or a combo of two or all three)
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly grated nutmeg
  • Salt & pepper

* Also called Kirschwasser, a liquor made from a particular kind of German sour cherry.  Available in most liquor stores–a pint will last many many fondue nights.


  • Warm your fondue pot to low heat.  You could also use a heavy ceramic bowl warmed in the oven, or place the pan over a warmed hot plate after cooking.
  • Rub the inside of a medium stainless sauce pan with the garlic.  (Most recipes tell you to throw the garlic away after this step, but I say throw it in the pot!  Just don’t eat it later.)
  • Toss the cheese with the cornstarch and nutmeg in a bowl until cheese is thoroughly coated.
  • Place the pan over medium heat on the stove, and add the wine and the Kirsch.  Bring to a slow boil.
  • Reduce heat to medium-low, add the cheese to the wine, and stir constantly with a wooden spoon until cheese is melted.  If it’s too thick, add more wine until it’s the desired consistency.  If you have wine left over, don’t let it go to waste…  😉
  • Season with salt and pepper to taste.
  • Carefully pour into your fondue pot on low heat—keep an eye on it and stir occasionally so it does not scorch on the bottom.

Serve with bite sized pieces of:

French Bread
Rye or Pumpernickel Bread
Pretzel Sticks
Bread Sticks


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