Traditional Cheese Fondue

This recipe for traditional cheese fondue is from episode 13 of This Food That Wine.

Wine Suggestion: Chenin Blanc

Yield: 6 servings

Ingredients

• 1 garlic clove, halved crosswise
• 1 ½ cups dry white wine (375ml)
• 1 tablespoon corn starch (15ml)
• 2 teaspoons kirsch (10ml)
• 2 cups Emmental cheese, coarsely grated (500ml)
• 2 cups Gruyere cheese, coarsely grated (500ml)
• 1 loaf of sourdough bread, cut into 1 inch cubes
• Fondue pot
• Fondue forks

Directions

1. Rub the inside of a 4 quart heavy fondue pot with the cut sides of the garlic to flavour the pot.  Discard garlic. Add the wine to the pot and bring to a mild simmer over medium heat.
2. In a separate small bowl mix together the cornstarch and the kirsch.
3. Gradually add both cheeses to the wine pot and cook, stirring constantly in a zigzag pattern (not in a circular motion) this is done to prevent the cheese from clumping, do this until the cheese is just melted and creamy do not allow this mixture to boil.
4. Stir cornstarch mixture again and then stir into fondue.  Bring fondue to a simmer and cook, stirring, until thickened about 5 -8 minutes.
5. Transfer cheese fondue mixture to a fondue pot set over flame and serve with cubed bread for dipping.

Pairing Notes

Description: This Chenin Blanc is very aromatic with floral, grassy, white peach, pear and apple aromas.  On the palate it is medium bodied with soft green apple and pear flavours, a touch of sweetness, and refreshing acidity through to the finish.

Pairing: This dish is rich, creamy, and a bit pungent from the stronger Gruyere cheese.  The wine has enough sweetness and body to stand up to the strong cheese flavours and rich texture, but it is fruity and crisp enough to contrast and cleanse the palate.

Wine Suggestion: K.W.V. Chenin Blanc (South Africa)