One of our favorite things we did on our weekend in Tahoe in December was our apres-ski fondue party. Even though it rained the entire time, and no one was able to ski, we still enjoyed an evening of wine and alpine cheeses. We brought along some amazing cheese, wine, and bread.
Our friends who lived in Switzerland noted that traditionally, the Swiss don’t dip anything besides bread in their cheese, as we Americans do. We couldn’t resist a few extras so we put out a few gherkins and some sliced pears. Our friends brought some of their favorite sausages as well.
What a fun way to spend time with friends. It would also be perfect for a date night for two! We used this beautiful Mauviel fondue pot (c/o). It was amazing, and kept the pot of cheese warm and bubbly all evening.
- 1 garlic clove, halved
- 1½ cups dry white wine
- 1 pound mixed grated cheeses (Emmenthal, Gruyère, Comté, Raclette, or Appenzelle)
- 1 tablespoon cornstarch
- 1-2 teaspoons kirsch or lemon juice
- Rub the inside of a medium sauce pan with a cut side of the garlic clove.
- Add the wine, bring to a simmer, and add the cheese. Cook until the cheese melts stirring with a wooden spoon.
- Combine the cornstarch and kirsch or lemon juice into a bowl. Make sure to get any lumps out.
- Add to the cheese mixture and continuously stir until it’s smooth. If the mixture is still too thick, you can always add a little more wine at a time until you’re happy with the consistency.
- Serve in a fondue pot.