Cheese Fondue Recipe With Cognac or Brandy

Name: Cheese Fondue Recipe With Cognac or Brandy
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: French,German
Ingredients: 1 day-old French baguette; 1/4 pound Emmental cheese; 1/4 pound Gruyere cheese; 2 tablespoons Kirschwasser (see note above); 1 tablespoon cornstarch; 1 clove garlic; 1 cup dry white wine, such as Chablis or Riesling, or even a dry Champagne; Kosher salt, to taste; Freshly ground black pepper, to taste; Pinch of nutmeg

A traditional cheese fondue, ideal for special occasions, features a blend of Emmental and Gruyere cheeses with a hint of brandy or cognac.

⭐ 4.3 (51 reviews) Prep: 30 minCook: 45 minTotal: 75 minYields: 4 servings

Category Tags:

Appetizer

Cuisine Tags:

French German

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Instructions

Cut bread into bite-sized cubes and cheese into small chunks; prepare a slurry by combining cornstarch and Kirsch.
Rub the inside of a heatproof fondue pot with a halved garlic clove.
Pour wine into the pot, bring to a gentle simmer, then stir in the cornstarch-Kirsch slurry.
Gradually add the cheese, a handful at a time, stirring until each addition melts completely.
Season the fondue to taste with salt, pepper, and nutmeg.
Adjust consistency by stirring in warmed wine if the fondue becomes too thick.
Serve immediately with bread cubes for dipping.