Cheese Fondue Recipe With Cognac Or Brandy

CHEESE FONDUE RECIPE WITH COGNAC OR BRANDY

Steps:

• Gather the ingredients.
• Cut bread into bite-sized cubes.
• Roughly cut the cheeses into small chunks. This technique is preferable to grating it, as it will melt more smoothly.
• Combine the cornstarch and Kirsch and mix to form a slurry.
• Peel the garlic clove and cut it in half, then rub the inside of a heatproof fondue pot with the cut garlic clove.
• Pour in the wine and bring it to a gentle simmer , but don't boil. Stir in the cornstarch-Kirsch slurry until combined.
• Add the cheese a handful or so at a time, stirring until it's melted before adding more.
• Season to taste with salt, pepper, and nutmeg.
• Adjust the consistency of the cheese sauce with warmed wine if it becomes too thick.
• Serve bread cubes with skewers or long fondue forks for dipping into the fondue .
• Enjoy!

CHEESE FONDUE

Steps:

• Rub the inside of a fondue pot with the garlic and discard the garlic. Put the wine into the fondue pot and warm it over medium heat until hot but not boiling. Add the cheeses gradually to the wine. Reduce the heat, stirring often with a wooden spoon, until the cheese has melted. Add the paprika, white pepper and cognac or kirsch, and continue stirring until the fondue is thick and creamy. Let guests dip their own bread, meat, or vegetables.;

CLASSIC CHEESE FONDUE

Steps:

• Toss the Gruyere and Emmental with the flour in a medium bowl.
• Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
• If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.