Its national cheese fondue day so what better way to celebrate than with a piping hot pot of melted cheese and wine? (Actually, any night is a great one for fondue). Fondue was trendy in America back in the 1970s then seemed to fall out of favor for many years. But we love fondue in our house and are it regularly before it became trendy again. But here in Belgium, where fresh French Bread, crisp German Reisling wine and Swiss cheeses are all readily available, making this dish is a natural.
1 pound shredded cheese (I use a variety of Jarlsberg, Emmenthaler, and Greuyer)
3 tablespoons flour
1 garlic clove
1 3/4 cups dry Reisling wine
1/4 cup kirsch
salt & pepper to taste
- Dredge the shredded cheese in flour. I like to use a large Ziploc bag to combine everything.
- Rub the inside of a fondue pot with sliced garlic.
- Slowly heat the Reisling in the pot until small bubbles form.
- Add the cheese, a handful at a time, until the cheese melts, stirring well after each addition.
- Keep mixing until the mixture bubbles slightly.
- Add the kirsch and season with salt and pepper.
- Remove from heat and keep warm on a table warmer while eating.