RCP: Cynthia's Cheese Fondue

This is my basic recipe and method. I like a thick, velvety texture.

1 lb Gruyere, shredded
1/8 cup grated Parmesan
2 tbsp cornstarch
2 garlic cloves, peeled
1 cup white wine (I use something like Gruner Veltliner or a French Sauv Blanc)
1 tbsp lemon juice
1 tbsp Kirsch
1/8 tsp dry ground mustard
a healthy pinch of freshly grated nutmeg

Toss the cheeses with the cornstarch until coated. Rub the inside of a heavy duty saucepan with a clove of garlic. Discard the garlic. Rub the inside of the fondue pot with the other clove of garlic and then discard the garlic.

Over medium low heat, add the wine and lemon juice to the saucepan and bring to a simmer. Bit by bit, stir the coated cheese into the wine and lemon juice. Turn the heat to low and stir until the cheese melts smoothly and completely into the liquid. Let it thicken.

Add the Kirsch, nutmeg, and dry mustard.

Pour into a fondue pot that has been set over simmering water in the manner of a double boiler, with a heat source underneath the vessel with the water.

We like a good crusty bread, cut into cubes and lightly toasted, to dip. Baguettes work perfectly, of course, but we also really like a good, dark pumpernickel. (Make sure each cube has some crust on it, if possible.) I also love Granny Smith apples with this.

Shameless Confession: This recipe "should" serve 4 to 6, but that's only if Stuart and I are not 2 of the party!

Note: I made this with Alpage Gruyere from Antonelli's Cheese Shop here in Austin recently and it was The.Best.Fondue.Ever. I had never had the Alpage AOC Gruyere until this, and now I'm afraid I won't be able to ever go back to the ordinary.

Oh great. Just what the diet needs: this recipe.

Thanks Cynthia. I'm collecting recipes for the annual February Fondoo Fest. I'll pass this on to the couple making the cheese fondu this year.
I'm doing Bagna Cauda and adding braised artichokes to the vegetable platter along with spinach leaves, and all the other usual suspects. Wish we had cardoons.
I will also review Stuart"s famous Fonduta recipe

You're welcome, Mike.

Christina, it sounds like so much fun!

With only one cup of wine, this must result in a pretty thick fondue. What is the final consistency similar to?

[David M. Bueker]

Interesting that you keep the fondue warm via a double boiler type method. No crust on the bottom that way? Love that crust.

Thanks for the rcp though - love a thick fondue as well.

With only one cup of wine, this must result in a pretty thick fondue. What is the final consistency similar to?

Um, I dunno what to compare it to, Jon. It is indeed thick and velvety, though, which is the way I prefer cheese fondue. It has a good balance of flavors and clings perfectly to the dippers.

Interesting that you keep the fondue warm via a double boiler type method. No crust on the bottom that way? Love that crust.

The double boiler method keeps the texture consistent throughout the entire dining experience. I suppose if it lasted long enough it could indeed form a crust on the bottom, but we always finish it long before that could happen.