Recipe, Classic Cheese Fondue, Chef Michael Mina, Gruyere Cheese, Ementhaler Cheese, Kirsch, Jura Wine
Classic Cheese Fondue Recipe
Recipe courtesy of chef Michael Mina.
Yield
2 servings
Ingredients
- Dice 1/2 loaf of sourdough bread into cubes (approximately 1 in. x 1 in. ~ large enough for dipping)
- 1 cup shredded Gruyere cheese
- 1 cup shredded Ementhaler cheese
- 1 bay leaf
- 1 clove of garlic smashed
- 1/2 tablespoon Kirsch Liqueur or Brandy
- Salt and pepper to taste
- 1/2 teaspoon cornstarch
- 1/2 cup white wine
Directions
1. Place garlic, white wine, Kirsch & bay leaf in pan.
2. Bring to a boil.
3. Mix cornstarch with 1 tablespoon of water to make a slurry.
4. While liquid is boiling, whisk in cheese and slurry rapidly until emulsified
5. Finish with, salt & pepper
Serve with cubed sourdough.
WHAT
Recipe for classic cheese fondue from chef Michael Mina.
WHY
What’s better than dipping bread into gooey, hot cheese?
RECIPE - CLASSIC CHEESE FONDUE
August 30, 2010
Recipe from chef Michael Mina
