Fondue My Way
Serve the fondue with chunks of bread for dipping, of course. Steamed waxy potatoes, cauliflower and Brussels sprouts also appeal to me with fondue. A tart white wine is the typical accompaniment; it helps cut through the fat.
2/3 pound coarsely grated aged Comté
1/3 pound coarsely grated Appenzeller
1 tablespoon potato starch
1 garlic clove, halved
1 cup dry white wine
1 tablespoon kirsch, or more to taste
Kosher or sea salt
Coarsely cracked black, pink or green peppercorns, or a combination
In a bowl, toss the grated cheeses with the potato starch.
Rub your fondue pot all over with the cut sides of the garlic. Add the white wine and place the pot over the heat source. When the wine begins to simmer, add the cheese a little at a time, stirring with a wooden spoon until the cheese melts. When you have added all the cheese and it has all melted, add the kirsch. Taste for salt. Scatter the peppercorns on top and serve immediately.
Serves 4 to 6