Cold nights call for warm fondue. The classic Swiss dish may have a bit of an old school vibe but when the winter chill sets in, this recipe from chef Matt Molloy will warm you right up with melted cheesy goodness. Any cheese shop should be able to point you in the right direction as far as finding the ideal cheese to use and if you can’t find Kirschwasser, you can substitute brandy or cognac.
- 3 ounces dry white wine like pinot grigio, sauvignon blanc
- Pinch kosher salt
- 2 grinds white pepper, from a mill
- 5 passes fresh grated nutmeg over a microplane grater
- 2 ounces Bergkäse Alpenblumer, grated
- 2 ounces Emmentaler, grated
- 2 ounces Gruyére Vieux, grated
- 1 clove of garlic, minced
- 1 teaspoon Kirschwasser
- 1/2 tablespoon cornstarch
- Make a slurry with the Kirschwasser and the cornstarch. It should be thickbut pourable. Use more or less Kirschwasser to get a consistency you like.
- Set at the ready, next to the stove.
- In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg.
- Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic.
- Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.
- Adjust the seasoning and serve hot with chunks of bread, fresh apple slices, steamed veggies like broccoli or potatoes and salumi.