Cheese Fondue. Simmer wine in fondue pot. With a selection of over forty matured cheeses . 1 garlic clove, halved · 1 pound gruyère cheese, grated · 1/2 pound emmentaler cheese or other swiss cheese, grated · 1 cup dry white wine · 1 tablespoon plus 1 . Rub the inside of the ceramic fondue pot with the garlic, then discard. Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons or other pickles, alongside white wine, kirsch .
Cheese Fondue. The best cheese for fondue should be low in moisture: Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Simmer wine in fondue pot. In a small bowl, coat the cheeses with cornstarch and set aside. Add swiss cheese, gruyere cheese, 1/4 pound at a time.
Cheese Fondue. Rub the inside of the ceramic fondue pot with the garlic, then discard. Put the chopped or grated cheese into the fondue pot with the wine and heat gently, stirring frequently, until boiling on the hob, by which time the cheese . Avoid cheeses that are stringy when melted, like cheddar or mozzarella. The best cheese for fondue should be low in moisture: Simmer wine in fondue pot.
