Cheese Fondue

🧂 Ingredients

• 6 cups Gruyere cheese

  shredded
• 6 ounces Brie

  cut rind off and cube
• 4 tsp cornstarch
• 2 tbsp Kirsch Liquor

  if you can’t find it leave it out
• 1 1/4 cups dry Chardonnay or Sauvignon Blanc
• 1 whole lemon juiced
• 1/4 tsp pepper

  freshly ground
• 1 dash nutmeg
• 1 garlic clove

  peeled and sliced in half

Instructions

• 1 Shred Gruyere cheese and prepare brie, toss in a bowl with the cornstarch set
  aside.
  
  (You can actually do this step hours before and keep it in the refrigerator
  until you are ready to melt the cheese.)
• 2 Rub the inside of the fondue pot with the garlic clove.
• 3 Light burning element under fondue pot. Add the juice of one lemon and half of
  the wine, and gradually add cheese, stirring continually with a wooden spoon or
  rubber spatula. As the cheese melts, continue to add the remainder of the wine
  and cheese. Don't lose heart. It will seem like a large lump of cheese that you
  can't dip anything into for a little bit, then all of a sudden, it will loosen
  up and become amazing dippable cheese fondue. Keep stirring. When cheese gets
  bubbly and smooths out, add the pepper, dash or two of nutmeg, and a tablespoon
  of Kirsch liquor if you have it. Continue to stir until smooth. This process may
  take 15-25 minutes.
• 4 Keep stirring. When the cheese gets bubbly, add the pepper, a dash or two of
  nutmeg, and a tablespoon of Kirsch liquor if you have it. Continue to stir until
  smooth. This process may take 15-25 minutes.
• 5 Remember fondue is not for the hurried eater, relax, pour your guest a glass of
  wine and take turns stirring your cheese fondue.

Nutrition Info