I have been making this fondue for years. The secret to the perfect dish is to use good quality cheeses. A good quality genuine bread bought one or two days in advance is important too… This way the bread will have time to dry out just enough to help the cubes on the folks when dipped into the melted cheese. As an additional treat, when you’re almost done eating the fondue, lower the flame add some bread, an egg, and share it with your friends. You may find it easier to make the fondue in a pan and then transfer it to the fondue pot for serving. Plan a walk and the the ventilation of the room after the dinner party…Reduce proportions for if you want a lighter meal. The wine is used to liquefy and flavor the cheese blend. It will evaporate by losing its alcohol content. So no worry for children.
Buy the bread and cut it one or two days in advance. You can serve the same wine to your guests. Hot tea is fine too.
1 baguette and a half, the bread needs to be crusty. Buy it in advance, cut it in cubes and let it dry.
1 kg cheese. 1/3 French Comté fruité et 1/3 Beaufort. Emmental and/or French Abondance to complete.
2,5 à 3 dl of white French wine ( vin de Savoie, Bourgogne aligoté, Mâcon, Noilly Prat) or high-acid white wine of your choice
1/2 teaspoon nutmeg
less than 1/2 teaspoon Espelette pepper or paprika (optional)
freshly ground black pepper
a liquor glass of Kirsch ( more or less)
1 garlic clove (cut in half and peeled)
1 teaspoon cornstarch or a little bit more
a pinch of baking soda to make the fondue lighter and easier to digest
a fondue pot
Step 1One day in advance cut the bread in cubes. Let it dry in a bowl. The next day (it can be a few hours in advance) cut the cheese in small pieces or coarsely grated. Do not use the cheese rind. At the last moment, rub the inside of the fondue pot with the cut side of the garlic to transfer the flavor onto the pan and then discard the garlic. Add the wine to the pan and bring it to a gentle boil. Reduce the heat so that the wine is just simmering and add cheeses. Season the fondue with the nutmeg, the black pepper and the Espelette pepper or paprika. Use a wooden spoon to stir constantly until the fondue is melted and smooth. Keeping the heat low to medium continue cooking the fondue for 10 minutes.
Step 2In the meantime mix together in a small bowl the kirsch, the baking soda and cornstarch. Once the fondue has thickened, add half of the previous mix. Continue to stir for one minute longer. The fondue should be thick enough to richly coat the back of a spoon. If not, add more mixture. It’s ready when you reach the desired consistency.
Step 3Put the fondue pot over the flame, provide each guest with a long fork and serve your hot fondue with the bread for dipping and enjoy!