Classic Cheese Fondue

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Published in food & wine, january 2008 issue.

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Steps

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In a bowl , toss the gruyere and emmentaler with the cornstarch.

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Rub the inside of a cheese fondue pot , or medium , enameled cast-iron casserole with the garlic , then add the wine and bring to a simmer.

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Add the cheese mixture all at once.

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Using a wooden spoon , stir over moderately low heat just until the cheese is melted and smooth , about 5 minutes.

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Stir in the kirsch and season with salt and pepper.

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Serve with the bread , salami and pickles.

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Make ahead: the fondue can be refrigerated overnight and reheated in a microwave , or on the stove over low heat.

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Ingredients

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gruyere cheese, emmenthaler cheese, cornstarch, garlic clove, dry white wine, kirsch, salt, fresh ground white pepper, bread, hard salami, dill pickle