Cheese Fondue

BY CHEF JOHN ASH 

With the unprecedented cheese renaissance in this country, this old war horse of the 60’s and 70’s is making a huge comeback. Time to unearth that old fondue pot and long forks or wooden skewers and treat your sweetie to something special. Serve with any of the Sonoma-Cutrer Chardonnay’s.

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine — all relatively low in moisture — also work fine. The addition of cornstarch keeps the cheese and wine from separating.

As an additional treat, when you are almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

INGREDIENTS

1 garlic clove, halved crosswise

1 1/2 c dry white wine such as Sonoma-Cutrer Chardonnay

1 tbsp cornstarch

2 tbsp kirsch

1/2 lb Emmental cheese, coarsely grated (2 cups)

1/2 lb Gruyère, coarsely grated (2 cups)

INSTRUCTIONS

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, and 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). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

4. Transfer to fondue pot set over a flame and serve with bread and other accompaniments for dipping.

5. Accompaniments: Cubes of French bread, apple wedges, cubes of smoked ham, boiled baby new potatoes or whatever else you’d like.