- 1/2 lb. Emmentaler cheese, coarsely grated
- 1/2 lb. Gruyère cheese, coarsely grated
- 1/2 lb. fontina cheese, coarsely grated
- 2 Tbs. cornstarch
- 1 Tbs. unsalted butter
- 1 shallot, minced
- 1/2 cup kirsch
- 1/3 cup heavy cream
- 1 Tbs. Dijon mustard
- 1/4 tsp. freshly grated nutmeg
- 1 1/2 lb. assorted vegetables, such as Belgian endive leaves, thinly sliced radishes and bite-sized cauliflower florets
- 1 loaf crusty bread, cubed
1. In a bowl, toss the cheese with the cornstarch. Set aside.
2. In a saucepan over medium heat, melt the butter. Add the shallot and sauté until tender, about 3 minutes. Add the kirsch to the pan. When it comes to a simmer, whisk in the cream, mustard and nutmeg. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring, frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
3. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the vegetables and bread cubes alongside for dipping into the cheese with individual fondue forks. Serves 6