"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheese Fondue Recipe

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This recipe for Cheese Fondue, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gumma from Hanny Schwarz
Added: Friday, March 14, 2008


1 clove garlic, halved crosswise
1 glass white wine (4-6oz) preferably Swiss, such as
150 grams (about 5.5oz) grated fondue cheese,
Emmental or Gruyere or combination of both
1 tsp kirsch, optional
French bread, cut into cubes
1 tsp cornstarch

1. Rub inside of a 4-quart heavy pot with cut sides of
garlic, then discard garlic. Add wine to pot and
bring just to a simmer over moderate heat.
2. Stir together cornstarch and kirsch in a cup.
3. 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).
4. Stir cornstarch mixture again and stir into fondue.
Bring fondue to a simmer and cook, stirring, until
thickened, 5 to 8 minutes.
5. Add salt, pepper, celery salt and sm amt dry
mustard as desired or leave unseasoned.
6. Transfer to fondue pot set over a flame and serve
with bread for dipping.

Number Of Servings:
Number Of Servings:




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