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Française Fondue

French Fondue
Servings 4

Equipment

  • Fondue pot

Ingredients

  • 1 clove garlic, peeled and cut in half
  • 1 cup French white wine I use a wine from Jongieux,Domaine Carrel Eugène et Fils or a Gascony White Wine by Java
  • 6 ounces Emmental Swiss Cheese, grated
  • 4 ounces Gruyere Cheese, grated
  • 2 ounces Comté Cheese, grated
  • 1 tbsp cornstarch
  • 1 pinch black pepper, freshly ground or to taste
  • 1 tbsp Kirschwasser flavored Brandy or Kirsch

Fondue Dippers

  • 3 cups French baguette or herb focaccia bread, cubed bite-size
  • 1 apple sliced into 1/4" wedges
  • 1 pear sliced into 1/4" wedges
  • 1 Saucisson or Salami, small, cut in 1/4" slices if the salami diameter is too large cut into quarters
  • 30 cornichons piquants (sweet & spicy) From Les Trois Petits Cochons or The Three Little Pigs NYC shop (order at shop.3pigs.com)

Instructions

  • Using the cut side of one of the garlic halves, rub the sides and bottom of a medium sauce pan. (If you want more garlic flavor leave the garlic in the pan). Add the wine and bring to a simmer over medium heat.
  • While the wine is heating, grate the cheeses in your food processer and place them in a medium mixing bowl, add the cornstarch and toss to coat the cheeses.
  • When the wine has come to a low simmer, turn heat down to medium low and start adding the cheeses a handful at a time. Stir constantly in a figure 8 motion with a wooden spoon, adding the next handful after the last handful of cheese has melted.  Continue until all cheese has melted. Don’t rush the process; this will cause the cheeses to separate.
  • When cheeses are totally melted, add the nutmeg, pepper, and Kirschwasser, and stir to combine. Transfer the fondue to the fondue pot.
  • Remember to watch the source of heat under your fondue pot. If the bottom gets too hot it can burn.
  • Enjoy!