Marcel’s Cheese Fondue

Marcel's Cheese Fondue
Print
Ingredients
  1. 1 ½ tablespoons cornstarch
  2. 1 tablespoon lemon juice
  3. 1 cup Dry white wine (Pinot Grigio, preferred)
  4. 1 garlic clove, smashed
  5. 1 pound Raclette Mountain cheese (Marché)
  6. ½ pound Cave Aged Emmental cheese (Marché)
  7. 1 tablespoon Kirsch
Instructions
  1. In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine.
  2. Place the remaining wine and garlic clove in a saucepan and bring to a simmer over moderate heat.
  3. Shred the cheeses.
  4. Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until slightly thickened (1 min).
  5. Reduce heat to low and add the cheese in handfuls, whisking constantly, until each addition is melted. Whisk until the fondue is smooth. Stir in the Kirsch. Serve in a fondue pot.
  6. Serve with: crusty bread, raw or roasted vegetables, thinly sliced apple or pear, cooked potatoes, sliced salami…
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us

*