Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, basic cheese fondue. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Basic Cheese Fondue is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Basic Cheese Fondue is something that I’ve loved my entire life.

How to Make Best Basic Cheese Fondue With or Without Wine. Step-by-Step Instructions for Basic Swiss Cheese Fondue. It's quick and easy to make this basic cheese fondue recipe.

To get started with this recipe, we have to prepare a few ingredients. You can cook basic cheese fondue using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Basic Cheese Fondue:

1. Get 1 garlic clove, halved crosswise
2. Prepare 1 1⁄2 cups dry white wine
3. Get 1 tbsp cornstarch
4. Prepare 2 tbsp kirsch
5. Make ready 1/2 lbs Emmental cheese, coarsely grated
6. Make ready 1/2 lbs Gruyère, coarsely grated
7. Prepare Grated nutmeg
8. Get Italian or French bread cut into cubes. Stale is best

Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables. View top rated Basic cheese fondue recipes with ratings and reviews. Basic Cheese Fondue, Charlie's Cheese Fondue, Aromatic Cheese Fondue, etc.

Instructions to make Basic Cheese Fondue:

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2. Add wine to pot and bring just to a simmer over moderate heat.
3. Gradually add cheese to pot and cook, stirring constantly until cheese is just melted and creamy. Add cheese slowly until each addition is melted.
4. Stir together cornstarch and kirsch in a cup and stir into cheese.
5. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
6. Add nutmeg if desired and stir in.
7. Transfer to fondue pot set over a low heat.
8. Serve with cubed, slightly stale or dried out Italion Bread.

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