Cheese Fondue Recipe With Cognac or Brandy
This traditional cheese fondue recipe features Emmental and Gruyere cheeses plus brandy or cognac. It's perfect for parties and special occasions.
- Serves: 4 persons
- 1French baguette (day-old)
- ¼pound Emmental cheese
- ¼pound Gruyere cheese
- 2tablespoons Kirschwasser (see note above)
- 1tablespoon cornstarch
- 1clove garlic
- 1cup dry white wine (like Chablis or Riesling, or even a dry Champagne)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Pinch of nutmeg
Step 1Gather the ingredients.
Step 2Cut bread into bite-sized cubes.
Step 3Roughly cut the cheeses into small chunks. This technique is preferable to grating it, as it will melt more smoothly.
Step 4Combine the cornstarch and Kirsch and mix to form a slurry.
Step 5Peel the garlic clove and cut it in half, then rub the inside of a heatproof fondue pot with the cut garlic clove.
Step 6Pour in the wine and bring it to a gentle simmer , but don't boil. Stir in the cornstarch-Kirsch slurry until combined.
Step 7Add the cheese a handful or so at a time, stirring until it's melted before adding more.
Step 8Season to taste with salt, pepper, and nutmeg.
Step 9Adjust the consistency of the cheese sauce with warmed wine if it becomes too thick.
Step 10Serve bread cubes with skewers or long fondue forks for dipping into the fondue .