Cheese

TRADITIONAL GRUYERE FONDUE- TIME TESTED AND TRUE

February  9, 2016
Author Notes

I have been making this very recipe for ~ 35 years. Every single time I try a new fondue recipe, even by my usually well respected Serious Eats team, who espouses cornstarch and different measurements, it is a dismal failure. So I'm posting this recipe in hopes that it will save some of you from another bad fondue. —LE BEC FIN

  • Serves 2
Ingredients
  • 1 large clove garlic, halved lengthwise
  • 1 1/2 cups dry white wine*
  • 14 ounces grated gruyere (I prefer the white -paper-wrapped cave-aged
  • 1/4 cup white flour(white whole wheat or whole wheat- makes it grainy)
  • 1/2 teaspoon cayenne
  • pinch of each kosher salt and freshly ground black pepper
  • ~1-3 Tablespoons kirsch
In This Recipe
Directions
  1. Combine flour through P. Rub the cut garlic halves all over the inside of the fondue pot. Add wine, heat on low til tiny bubbles appear at edge.Add handful of cheese, stir wih wooden spoon til cheese is melted. Keep adding cheese til all melted smoothly. Add kirsch, taste, add more if needed. Serve with 1 loaf French or sourdough bread, cut in 1" cubes and lightly toasted. Fondue forks work best.
  2. * Sauvignon Blanc or dry Riesling; super cheap ones haven't worked well for me. ** if you want to reheat leftovers the next day,add some cream and heat til it all comes together smoothly

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.