With the Polar Vortex looming large over most of the United States, who couldn’t use a little winter warming action to cozy up this weekend? Enter cheese fondue: a perfect complement to a warm fireplace, made better only by the right wine and company. Here’s what you’ll need (for 4-6 servings):
- A bottle of dry white wine, like Chardonnay (or if you really want the full Swiss experience, Petite Arvine
- 1 cup of Kirsch liqueur
- ½ pound Gruyere cheese (if possible, spring for one with “AOC” on the label)
- ½ pound Emmentaler (or Emmantal) cheese
- 1 garlic clove, cut in half
- 2 tablespoons cornstarch
- Fresh nutmeg
- Bread cubes or slices, cornichons, marinated mushrooms, pearl onions, blanched asparagus, apple slices, and anything else you want for dipping!
Here’s how you do it:
- In a bowl, shred the cheeses and add the cornstarch. Toss to coat the cheeses, and set aside.
- Use the halved garlic clove to rub the inside of a ceramic fondue pot (any enamel pot will work if you don’t have a fondue pot).
- Over medium heat, add 1 cup of dry white wine and 1 cup of Kirsch liqueur
- Slowly add the cheeses, stirring and allowing them to melt as you go along
- Once the cheese is fully melted and smooth, add the nutmeg
- Serve immediately with your dipping elements. Enjoy!
The (drinking) Wine:
I like a clean white wine to accompany a decadent fondue with enough acidity and body to stand up against the creaminess of the cheese. Try a Petite Arvine from the Valais, or a crisp Chenin Blanc such as Ken Forrester (indulge in the FMC is it’s a special night, or stick with the Petit brand if you’re on a budget).
Stay warm and fondue on. Cheers!
Cuvee Co 