How do I make a fantastic cheese fondue?
Fondue is not simply melted cheese, it almost always contains a measure of liquid such as wine or beer or milk, often thickened with a little cornstarch. The flavor can be nicely rounded out by mixing the cornstarch with a complementary liquid, such as a juice of liquor. The ratio is usually about one cup of liquid to one pound of cheese. I find it best to heat the liquid on the stove-top, slowly stir in the cheese until it’s fully melted and mixed in, then transfer the fondue to the fondue pot for dipping. Here are a couple of recipes. They all follow the same technique, heat the liquid over medium heat until bubbly (not boiling), reduce heat to slow, and gradually stir in cheeses and other seasonings. If the fondue seems to thin, mix 1-2 tsp. cornstarch with 1-2 tbsp. water and add, stirring continually, until it thickens. Classic cheese fondue: 1 cup dry white wine 1 tsp. lemon juice 2 Cups shredded Gruyere cheese 2 Cups shredded Emmentaler cheese a pinch of white pepper Serve with
