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Cheesy Fondue

Cheesy Fondue

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During the 1950s and ’60s, fondue parties were all the rage, with stainless-steel pots in Scandi­ navian designs becoming particularly fashionable. The designs of the pots themselves became somewhat of a talking piece, with artists like Peter Max creating patterned designs that would impress guests. In the late ’60s and early ’70s, fondue pots became a popular gift for weddings to keep the fondue party rolling.

Ingredients

Scale

Instructions

  1. In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch and toss well.
  2. In a fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium heat.
  3. Add the cheese mixture into the liquid a little at a time. Stir after each addition.
  4. Once the mixture is smooth, add in the kirsch, mustard, and nutmeg.
  5. Serve hot and bubbling with assorted dippers.