This unctuous Cheese Fondue recipe made with delicious Canadian Emmental kicks it up a notch with white wine and Kirsch. Warm up to this cozy dish on those cool nights!
- Prep: 10 min
- Cooking: 5 min - 10 min
- 1 large garlic clove cut in half
- 1 cup (250 mL) dry white wine
- 12 1/2 oz (375 g) Canadian Emmental cheese diced
- Lemon juice
- 1 tbsp (15 mL) cornstarch
- 1/4 cup (60 mL) Kirsch
- Pepper to taste
- Grated nutmeg
- 1 dried white bread cubed
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Rub inside of fondue pot with garlic.
Pour wine and bring to boil.
Reduce heat and add Canadian Emmental cheese. Stir continuously in a figure-eight pattern, to avoid lumps. Add drops of lemon juice as necessary, if cheese doesn't blend easily.
Add Kirsch mixed with cornstarch. Season with pepper and nutmeg while stirring until smooth. Place fondue pot over tabletop burner and serve with bread.