Cheese Fondue


12 ounces shredded Emmentaler or Jarlsberg cheese (about 5 cups)
12 ounces shredded Gruyère or Comté cheese (about 5 cups)
3 tablespoons cornstarch or all-purpose flour
2 teaspoons ground mustard
1 medium garlic clove, halved
1 1/2 cups dry white wine
1 tablespoon Kirsch (optional)
1 (8-ounce) dry salami, peeled and cut into medium dice, for dipping
1 baguette, large dice, for dipping
1 pound new potatoes, boiled, cooled, and quartered, for dipping


Toss the cheeses, cornstarch or flour, and ground mustard in a large bowl with your fingers until thoroughly combined; set aside.

Rub the cut sides of the garlic halves all over the inside of a medium saucepan. Add the wine and bring to a boil over medium heat.

 Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed. Add the Kirsch, if using, and stir to combine.

 Transfer the mixture to a fondue pot and serve immediately with dipping accouterments

Recipe shared from:!5573/cheese-fondue