Jason Bond’s fondue is made in the classic French style and as a result has a lot of fancy schmancy cheese in it. Should you have any trouble locating said cheese, feel free to substitute any good quality Swiss style variety (like Gruyere and Emmental). Do not try to get away with domestic Swiss cheese – you’ll be disappointed in texture and flavor. This delicious pot of melty goodness is perfect served with crusty bread, boiled baby potatoes and little pickled vegetables (homemade or store bought – your choice).
- 2 grinds white pepper, from a mill
- 5 passes fresh grated nutmeg
- 2 ounces Berghof Bio Appenzeller, grated
- 2 ounces Laguiole, grated
- 2 ounces Gruyere du Fort, grated
- 1 teaspoon Kirschwasser
- 1 1/2 teaspoons cornstarch
- Mix together the Kirschwasser and cornstarch to make a slurry. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like.
- In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg.
- Bring the wine mixture to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted completely. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture. Adjust the seasoning and serve hot.