swiss fondue

photo from wikipedia

when making fondue.. remember friends that it is always an experiement. a test. trying something NEW...
so be bold! throw in some hard nutty cheese that the cute hipster in the Whole Foods cheese deptartment recommended to you.
we won't judge. its an evolution.

okay. on to the recipe


ideally this is done in a fonud pot. but if not any old pot (like a steel one) would do.
grate the cheese. (you want between 125-150g of cheese per person) (this is 4.41-5.29oz for those unfamiliar with the metric system)
you want mostly grueyer cheese (really this is the supreme cheese... when chosing it- look for tiny grains of salt for the best quality)... but I also like to throw in some appenzeller and maybe a tiny bit of emmentaler.

the rest of the recipe is based on if you are using 500g of cheese... so adjust accordingly. (or just throw stuff in... again, real cooks don't use measuring cups)
a couple of cloves of garlic (rub the inside of the pot for a mild taste, put through a garlic press for a bold one)
200ml of dry white wine
2 tablespoons of corn starch (to be added and mixed into the grated cheese before it is melted- otherwise chunks form)
and a shot of kirsh (cherry liquere)

once you start melting the cheese- don't stop stirring!
ideally you would have a little sterno to bring to the table to keep the cheese melty while you are eating it.. but its not a big deal if you dont (as we demonstrated the other night at David's)

enjoy! and remember that if you drop your bread in the pot, you must kiss the person to the left!!