Cheese Fondue

Ingredients · 4 servings

• 5 gGarlic clove
• 300 gDry white wine
• 12 gCornstarch
• 40 gKirsch
• 400 gGruyere

Equipment

stovetop, chef knife, cup, fondue pot, heavy pot, ladle, spoon, wooden spoon

Instructions

1. 1
   Prep pot

   Gather all ingredients and tools, cut the garlic clove in half, and rub the cut sides around the inside of a heavy pot to perfume it. · 2 min

   What to look for: Garlic aroma coats pot

2. 2
   Warm wine

   Add the dry white wine to the garlic-rubbed pot and heat over medium heat until it just reaches a gentle simmer. · 5 min

   What to look for: small bubbles at edges

3. 3
   Mix slurry

   Stir the cornstarch and kirsch together in a cup until smooth with no visible lumps. · 2 min

   What to look for: smooth and milky

4. 4
   Melt cheese

   Gradually add the grated Gruyere to the warm wine, stirring constantly in a zigzag motion until the cheese melts into a creamy mixture without boiling. · 8 min

   What to look for: smooth and creamy

5. 5
   Add slurry

   Stir the cornstarch and kirsch mixture again, then stir it into the melted cheese until fully incorporated. · 3 min

   What to look for: slightly thicker

6. 6
   Thicken fondue

   Bring the fondue back to a gentle simmer over medium heat, stirring steadily until it thickens and looks glossy. · 5 min

   What to look for: thick and glossy

7. 7
   Serve fondue

   Transfer the hot cheese fondue to a fondue pot set over a low flame and serve immediately. · 2 min

   What to look for: Steam rising gently