Name: Cheese Fondue with Kirsch
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Swiss/French (Savoy)
Ingredients: 300 g Gruyère, finely grated (remove the rind first); 300 g Emmental, finely grated; 1 clove garlic (halved; one half to rub the pot, the other crushed into the cheese); 300 ml dry white wine; 1 tbsp cornflour; 2 tbsp kirsch (Kirschwasser) (to mix with the cornflour); white pepper (to taste); 1 pinch salt (the cheese is already salty); 1 pinch nutmeg, grated; 1 pinch sweet paprika; 2 baguettes (cut into bite-sized cubes)

Preparation

Cut the baguette into bite-sized cubes so it can dry out a little. Grate the cheese finely (remove the rind first).
Rub the fondue pot with the cut side of half a garlic clove, pour in the wine and warm over low to medium heat until just before simmering.
Add the cheese to the hot wine bit by bit and melt it, stirring constantly, ideally in a zigzag or figure of eight so it does not clump. Crush in the other garlic half.
Mix the cornflour smooth with the kirsch, stir into the cheese and simmer for a few minutes, stirring, until the fondue is creamy.
Season with pepper, nutmeg, paprika and a pinch of salt, keep warm on the burner and stir now and then. Spear the bread cubes on fondue forks and dip.

Drink with it

White wine · excellent match
Chasselas (Fendant) from the Valais or Jacquère from Savoy, dry
The slim acidity keeps the heavy cheese fat in check, and it is the same type of wine that is in the pot.
Which wine pairs with food? A simple approach to choosing
Fruit brandy · excellent match
Kirsch (Kirschwasser), neat and cool, as a small glass in the middle of the meal
The little glass of kirsch in between belongs to fondue in Switzerland: the clear spirit cuts the fat and picks up the splash of kirsch from the pot.
What is Calvados? Apple brandy with origin
Herbal liqueur · excellent match
Alpine herbal liqueur (Génépi or Appenzeller Alpenbitter), neat, after the meal
The herbal schnapps after fondue is customary in Switzerland and Savoy: the bitter Alpine herbs make a clean, digestion-friendly full stop after the heavy cheese.
What is Amaro? Understanding Italian bitter liqueurs
Pale lager · good match
Pale lager or Pilsner, cool
Carbonation and light bitterness lift the cheese fat from the palate.
Pils or Helles: What's the Difference?

Preparation

Cut the baguette into bite-sized cubes so it can dry out a little. Grate the cheese finely (remove the rind first).
Rub the fondue pot with the cut side of half a garlic clove, pour in the wine and warm over low to medium heat until just before simmering.
Add the cheese to the hot wine bit by bit and melt it, stirring constantly, ideally in a zigzag or figure of eight so it does not clump. Crush in the other garlic half.
Mix the cornflour smooth with the kirsch, stir into the cheese and simmer for a few minutes, stirring, until the fondue is creamy.
Season with pepper, nutmeg, paprika and a pinch of salt, keep warm on the burner and stir now and then. Spear the bread cubes on fondue forks and dip.

Drink with it

White wine · excellent match
Chasselas (Fendant) from the Valais or Jacquère from Savoy, dry
The slim acidity keeps the heavy cheese fat in check, and it is the same type of wine that is in the pot.
Which wine pairs with food? A simple approach to choosing
Fruit brandy · excellent match
Kirsch (Kirschwasser), neat and cool, as a small glass in the middle of the meal
The little glass of kirsch in between belongs to fondue in Switzerland: the clear spirit cuts the fat and picks up the splash of kirsch from the pot.
What is Calvados? Apple brandy with origin
Herbal liqueur · excellent match
Alpine herbal liqueur (Génépi or Appenzeller Alpenbitter), neat, after the meal
The herbal schnapps after fondue is customary in Switzerland and Savoy: the bitter Alpine herbs make a clean, digestion-friendly full stop after the heavy cheese.
What is Amaro? Understanding Italian bitter liqueurs
Pale lager · good match
Pale lager or Pilsner, cool
Carbonation and light bitterness lift the cheese fat from the palate.
Pils or Helles: What's the Difference?

Cheese Fondue with Kirsch

Preparation

Drink with it

Chasselas (Fendant) from the Valais or Jacquère from Savoy, dry

Kirsch (Kirschwasser), neat and cool, as a small glass in the middle of the meal

Alpine herbal liqueur (Génépi or Appenzeller Alpenbitter), neat, after the meal

Pale lager or Pilsner, cool

This pairs well too.

Käsespätzle with crispy fried onions (Swabian cheese noodles)

Choucroute garnie (Alsatian sauerkraut with meats)

Kasseler with Sauerkraut (cured smoked pork loin)

Roast Goose (Gänsebraten)

Cheese Fondue with Kirsch

Preparation

Drink with it

Chasselas (Fendant) from the Valais or Jacquère from Savoy, dry

Kirsch (Kirschwasser), neat and cool, as a small glass in the middle of the meal

Alpine herbal liqueur (Génépi or Appenzeller Alpenbitter), neat, after the meal

Pale lager or Pilsner, cool

This pairs well too.

Käsespätzle with crispy fried onions (Swabian cheese noodles)

Choucroute garnie (Alsatian sauerkraut with meats)

Kasseler with Sauerkraut (cured smoked pork loin)

Roast Goose (Gänsebraten)