O.G. Fondue! (Swiss Cheese PARTY)

Some of my earliest and most fond (pun intended) food memories are set huddled around a pot of fondue. Subzero nights here in Chicago probably give any temperatures in the Alps a run for their money so it was only appropriate to bring a little Swiss, dairy-laced love into the house.

My mom’s side is from Switzerland, fun fact - my grandpa even won the Silver medal for the Swiss team in the Olympics back in the day… he even got toed on his skies by an airplane for a news segment on TV. G-pa was a legend. This one is for you Papa John!

P.S. Kirschwasser is a type of clear brandy made from cherries. It’s available at most well-stocked liquor stores, but if you can’t find it/don’t want the hassle go ahead and sub in regular brandy or just leave it out. Remember, if you drop your bread in the pot the next bottle of wine is on you, or if you’re too broke you need to kiss the person to your right!

Yield: 2-4

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O.G. Swiss Fondue

Cook time: 20 MinTotal time: 20 Min

Ingredients

• 1.5 cups Gruyere Cheese, shredded
• 2 cups Emmenthaler Cheese, shredded
• 1 cup White Wine, dry
• 1 tsp Lemon Juice
• 1 clove Garlic, halved
• 2 Tbsp Kirsch (cherry liquor) *optional
• Black Pepper TT
• Nutmeg TT
• Kosher Salt TT
• Crusty Bread, cubed for serving

Instructions

1. Rub the inside of a cast-iron with the garlic, set aside.
2. Add the lemon juice and a splash of wine to the cornstarch, mix and set aside.
3. Add the remaining wine to a medium pot or dutch oven over medium heat and bring to a simmer. Stir in the cornstarch slurry. While continuously mixing, gradually add the grated cheeses until everything is melted.
4. Add in the black pepper, nutmeg and a splash of Kirsch (or Brandy) and serve with crusty bread and potatoes!