Fondue Recipe for the World

  • 2 garlic clove, halved crosswise
  • 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch – (ensure this is available at your local liquor stores – seems to be disappearing)
  • 1/2 lb Fendat cheese, coarsely grated (2 cups)
  • 1/2 lb Gruyère , coarsely grated (2 cups)
  •  cubes of Sourdough or Italian Rustic bread on fondue forks or long wooden skewers


  • Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
  • Add wine to pot and bring just to a simmer over moderate heat.
  • Stir together cornstarch and kirsch in a cup.
  • Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
  • Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  • Transfer to fondue pot set over a sterno flame and serve with bread for dipping.


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