Recipe Station

Want that different type of meal? Or are you wanting a great appetizer for a special party, well, you will get that right here with this great cheese fondue!

The Ingredients To Gather: 

• 1 garlic clove

• 50ml / about 1/4 cup kirsh

• 2 tsp. cornstarch

• 400 g / a bit less than 1 lb Gruyère cheese (aged at least 8 to 12 months), shredded

• 400g / a bit less than 1 l Emmenthaler or Vacherin Fribourgeois cheese, shredded (Please use real Emmenthaler. A generic ‘Swiss Cheese' will not do. Note that in Switzerland you can buy bags of pre-shredded mixed cheese called “Moitié-moitié”, meaning ‘half and half'.)

• 1 piece of ‘spreadable' cheese, e.g. Laughing Cow/La Vache Qui Rit (not the mini-Babybel type, the triangular foil-wrapped soft gooey double-creme type)

• 3 dl / 1 1/4 US cups of young slightly sour white wine such as Chasselas or Sauvignon Blanc

The Step By Step Directions To Follow:

On the inside of a fondue pot, rub with a garlic clove, the discard.

Dissolve cornstarch in the kirsch and set aside.

Put fondue pot on med/low heat and and the wine and cheeses. While stirring, heat until the cheese melt. Add the kirsch and keep stirring until the sauce and smooth and bubbly. This will take about 20 minutes.

Now, set up the fondue pot stand and burner and transfer the pot to the stand. The burner flame should be just hot enough that the sauce stays how and just sort of seething on the surface. If it gets any hotter the cheese will burn on the bottom.

Finished!

Now you are ready to gather your fruits and meat slices and you will be ready to go! Sit down and watch everyone love every bite, and of course, have crazy fun with it!

Source: Just Hungry