Creamy Two Cheese Fondue
Few things in life are as delicious – or as easy – as this fondue. It’s basically just some wine, some cheese, and some kirsch, or cherry liquor (PS: use another variety if you like). Warm them together in your old fondue pot your forgot you own, or make in a slow cooker; the theory is still the same. Grab some crusty bread, an apple, or maybe a cherry tomato or two and go to town. Best yet: any leftovers will be delicious over ravioli or spooned onto a baked potato.
Ingredients
- 16 ounces total of any two or three of the following cheeses grated: Jarelsberg, Comte, Fontina Gruyere, or Emmental,
- 2-½ tablespoons flour or cornstarch
- 1 ½ cups white wine we prefer Sauvignon Blanc or Pinot Gris
- 2-4 tablespoons cherry brandy kirsch or other brandy of your choice
- 1 large clove of garlic cut in half (optional)
- Black pepper to taste optional
- I baguette or other loaf of crusty bread cut into 1 inch cubes
- Small basket of cherry tomatoes optional
- 1-2 tart apples cored and cut into eighths (optional)
Instructions
- If using a fondue pot: Rub the garlic clove over the inside of the fondue pot and discard. Add the white wine and turn pot up to the cheese fondue setting.
- In a large bowl, toss your selected cheeses with the flour or cornstarch.
- When the wine starts to bubble, slowly drop in the cheese by handfuls. Stir between each addition of cheese until everything is melted before adding the next handful. Keep this up until all cheese has been stirred in and is smooth and creamy looking.
- Add the kirsch and pepper, and taste. Don’t be shy about adding more of either until it gets to the point that it tastes just right to you.
- Get those fondue forks out, dunk some ad or whatever else you’ve decided upon, and eat to your heart’s content.
- Here’s a quick way if using a slow cooker: Rub the inside of a small slow cooker with the cut garlic. Heat the wine to simmering in the microwave, and add to the slow cooker that has been turned on to ‘high’. Follow the steps for adding the cheese above, taking your time to make sure all is melted between additions. Then add the kirsch and pepper, taste for seasoning and brandy, then turn slow cooker to low. Keep cooker on low setting while enjoying.
- PS: Don’t forget, any leftover fondue can be refrigerated and dolloped on ravioli before putting it into the oven to warm, or served over baked potatoes. Speaking from experience, it’s almost better this way than as fondue as if that was possible.