Gruyère, Comté or Emmental cheese, coarsely grated
500g
2 tbsp
cornstarch
30 mL
½ tsp
dry mustard
2 mL
⅓ cup
18% table cream, plus more to thin
75 mL
1 tbsp
lemon juice
15 mL
1 tbsp
kirsch (cherry brandy) or brandy, optional
15 mL
1/8 tsp
nutmeg
0.5 mL
1/8 tsp
pepper
0.5 mL
Method
Step 1
In bowl, toss cheese with cornstarch to coat. Set aside.
Step 2
In heavy-bottomed medium saucepan, combine wine and garlic. Cover and simmer 2 min. over medium heat. Uncover and discard garlic. Reduce heat to medium-low. Whisk in mustard. Adding a handful at a time, whisk in cheese mixture until smooth after each addition. Whisk in cream, lemon juice, kirsch or brandy (if using), nutmeg and pepper until smooth. Adjust consistency, if desired, by whisking in additional spoonfuls of cream.
Step 3
Pour into heated fondue pot or other gentle heat source such as slow cooker or double boiler. Serve with assorted foods for dipping: crusty bread, cooked potatoes, raw vegetables such as broccoli, cauliflower, cornichons and mushrooms, or fruits such as apples and pears.
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