Classic Cheese FondueCuisinart Original Recipe
1 pound Gruyere cheese (not processed), grated
3/4 pound Emmenthal cheese, grated
6 teaspoons cornstarch
1-1/2 teaspoons dry mustard
1 clove garlic, peeled, cut in half
2-1/4 cups dry white wine (not chardonnay)
2-1/2 tablespoons Kirschwasser
Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve.
Rub the bottom and lower half of the sides Cuisinart® Fondue Pot with the cut sides of the garlic cloves. Add the wine to the Fondue Pot. Turn the temperature to Setting 5 and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or non-stick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time, and not adding any more cheese until the cheese is completely melted and smooth. The mixture will slowly thicken. When the cheese is completely added, stir in the Kirschwasser and serve. Reduce the temperature setting of the Fondue Pot to Setting 3, the fondue should just simmer, it should never boil.
This fondue is traditionally served with cubes of crusty bread. For a change you may also serve blanched to crisp-tender vegetables or cooked, but firm new potatoes.