Over the years, Cheese Fondues have become a common fairs in cocktail parties and even at dinner parties. It is a dish of melted cheese served in a pot over a stove. Traditionally, one uses long-stemmed forks with bread into the cheese. One can also use the unconventional pickles or salami or even cold cuts of your choice. One can also cook it and serve it right away, or one can also refrigerate it overnight and reheat it in the microwave or heat it on the stove the following day before serving.
A classic cheese fondue uses traditional ingredient – two kinds of cheeses, Emmentaler and Gruyere, and two kinds of wines white and Kirsh.
Use one pound of coursely shredded Gruyere cheese, a half pound of coursely shredded Emmentaler cheese. These cheeses are made available in a lot of cheese shops online.
You would also need one and half tablespoon of cornstarch a clove of garlic, a cup of dry wine, a tablespoon of Kirsch, salt and freshly ground white pepper, crusty bread cubes, hard salami and small dill pickles.
In a bowl, toss the Gruyere and emmentaler with the cornstarch. Set aside for a while. Get your cheese fondue pot or if you do not have one, an enameled iron casserole will do great. Then rub the insides of the pot with the garlic and add the wine and bring to a simmer. Add the cheese mixture and stir over low heat and until the cheese melts.
Stir in the kirsch and season with salt and pepper.
To serve, place it in a portable stove in low heat. Place the bread slices, salami and pickles at the side for diners and guests to dip into the cheese mixture.
This recipe takes only about 20 minutes to prepare and it serves about 10.