Swiss cheese fondue a rich sumptuous solution to chilly evenings

A chill is in the air and evenings are long and dark.

A classic cheese fondue, accompanied by pickles and a fresh baguette, is a perfect dish to ward off winter’s colder temperatures.

The recommended wine should be crisp and with good acidity such as a dry Riesling or Sauvignon Blanc.

Easy Swiss Fondue

250 g (8 oz) mix of Gruyere, Emmental and Appenzeller cheeses

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7 ml (1 1/2 tsp) cornstarch

1 garlic clove, split in half

175 ml (3/4 cup) white wine

30 ml (2 tbsp) Kirsch (optional)

1 baguette, cut into cubes

In a bowl, toss grated cheeses with cornstarch to coat evenly. Rub the inside of a fondue pot with the split garlic clove. In a heavy-bottomed saucepan, heat wine to just below boiling point over medium heat. Whisk in the grated cheeses in small amounts, adding more as the cheese melts. Stir in Kirsch to make a smooth sauce.

Place fondue pot over the fondue burner, pour in cheese mixture and adjust the heat so that the cheese keeps warm, but does not bubble. Use long-handled forks to dip bread cubes into the fragrant cheese.

Makes 2 servings.

Source: Jane Rodmell, All The Best Fine Foods, Toronto.