Aromatic Cheese Fondue Recipe

1. 1

   Rub the inside of a regular saucepan with the garlic clove and the bruised rosemary.

2. 2

   In a bowl, mix the cheese with cornstarch, and set aside.

3. 3

   Pour the wine into the saucepan, add in some minced rosemary and simmer till bubbles form, then pour in lemon juice.

4. 4

   Add in grated cheese into the simmering wine and turn the heat down to let it heat, stirring gently.

5. 5

   Add in the kirsch and the mustard and incorporate thoroughly.

6. 6

   Pour into a ceramic fondue pot and place under a low alcohol flame.

7. 7

   Serve cubes of bread, raw and cooked vegetables and cooked or possibly cured meats with this rich melted cheese sauce made of sharp, well-aged cheeses like Swiss Ementhal and Gruyere.

8. 8

   Cheese fondues are best served in ceramic fondue pots, given their even heat distribution.

* Per serving · 4 servings · Values may vary.

No additional tips available.