This is a traditional Swiss recipe for fondue. The high quality cheese offers a wonderful smooth texture and tonnes of flavour. But be warned your house is going to smell au fromage!
Get your fondue pot lit and preheated with a low flame.
Add the cornstarch and the kirsch to a small bowl, stir to dissolve and set aside.
Heat a medium pot on medium heat and add the butter and the shallots. Sauté the shallots without browning for 3 minutes or so. Make sure you stir them frequently.
Add the wine and turn up the heat to high. Bring the wine to a boil and continue boiling for 2-3 minutes.
Add the cheese, stirring with a wooden spoon in a figure 8 motion. Figure 8’s keeps the cheese from balling up. Reduce heat to medium and continue stirring figure 8’s until the cheese has melted.
Give the cornstarch a quick stir (the mixture separates) and then slowly pour about half of the dissolved cornstarch into the cheese. Continue stirring for a couple of minutes while the cornstarch cooks and thickens. After about 3 minutes, check the consistency. If the fondue is too thin, give the cornstarch another stir, then pour in the rest of it while stirring the cheese.
Stir in a couple pinches of salt, pepper and nutmeg and then pour it into the fondue pot. In case you hadn’t noticed, there is a lot of stirring going on here. Once the cheese is added, you will have to keep stirring until you transfer it to the fondue pot.
Now it is time to enjoy!
Fruits and veggies are also great with cheese fondue. Blanched broccoli, cauliflower and zucchini, roasted brussel sprouts or roasted potato. Apples and pears are great dipping fruits too.
Try experimenting with different clear fruit liqueurs for different flavour.