Adam Moskowitz calls this recipe his "winning combination" of cheeses. But if you can't find any of his picks, just follow his formula of cream, funk and sweet.
Consider the garlic amount a starting point; start at three cloves and go up to as much as you prefer. As for the alcohol, you can substitute beer or Champagne depending on what you're pairing on the side. "I choose a wine that I love to drink, because just one cup goes into the fondue," Moskowitz says. "Where do you think the rest goes?"
Swiss Cheese Fondue
Recipe adapted from Adam Moskowitz, Cheesemonger Invitational founder
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
5 ounces Gruyère cheese, shredded
5 ounces Challerhocker cheese, shredded
6 ounces Vacherin Fribourgeois cheese, cut into lumps
2 tablespoons cornstarch
1 teaspoon butter
3 garlic cloves, finely minced
1 cup dry white wine
1 tablespoon apple brandy
1 tablespoon lemon juice
Freshly ground black pepper, to taste
1. In a medium-size mixing bowl, sprinkle all three cheeses with the cornstarch. Toss to ensure the cheese is generously coated.
2. In a medium-size nonstick saucepan over medium-low heat, add the butter and garlic; sauté until aromatic and translucent. Once the garlic is translucent and aromatic, add the wine and bring to a low simmer.
3. Slowly add a handful of cheese. Whisk the cheese constantly into the wine. Once it’s fully melted and dissolved, add another handful and whisk constantly. Repeat with the rest of the cheese. It should be melted and emulsified into the fondue before each addition.
4. Once all the cheese is in, stir in the brandy and lemon juice, and season with cracked black pepper. Remove from the heat. The fondue should look thick and creamy. Serve immediately with toasted bread and fruit.
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