Servings: 4
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
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1 pound Gruyère
½ pound|227 grams Emmenthaler
½ pound|227 grams Vacherin Fribourg
3 tablespoons cornstarch
1 ½ cups|355 ml white wine
2 tablespoons lemon juice or apple cider vinegar
¼ cup|60 ml Cocchi Americano or kirsch
Directions
- Grate or crumble all of the cheese and toss with cornstarch. Set aside.
- In a small pot, gently heat wine and lemon juice or vinegar. Add cheese one cup at a time, stirring constantly.
- Reduce heat and continue to stir in cheese until smooth. Once all cheese is melted, add liquor and seasonings.
- Transfer to fondue pot over burner to keep warm. Serve with bread, chunks of meat, or blanched vegetables.
From We Made All Your Favorite Super Bowl Snacks Even Better
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