Vermont Skiing Fondue

cuisine Swiss
difficulty Simple
season Fall & Winter
serves 4 to 6


1 garlic clove, crushed 2 cups dry white wine 8 ounces Emmental cheese, shredded 8 ounces Gruyere cheese, shredded 2 tablespoons2 tablespoons cornstarch 2 tablespoons2 tablespoons warm water 1 tablespoon1 tablespoon Kirsch (a clear brandy distilled from black cherries) 1 Fuji apple, cored and sliced, leave skin, optional 1 Granny Smith apple, cored and sliced, leave skin on, optional 2 Bartlett pears, cored and sliced, leave skin on, optional 1 head broccoli, florets only (steam until just barely cooked and still crunchy) 1 head cauliflower, florets only (steam until just barely cooked and still crunchy), optional 1 punnet tiny tomatoes, optional 1 large artisanal boule, cut into 1 inch blocks (day old best), warmed


  1. Rub the inside of a heavy saucepan with the garlic. Discard the garlic.
  2. Add the wine and bring it to a simmer over medium heat.
  3. Gradually add the cheese to the simmering wine, stirring constantly in a zigzag pattern with a wooden spoon to prevent the cheese from forming a ball. Cook until the cheese is melted and the mixture is creamy, stirring constantly.
  4. Combine the cornstarch and water in a cup and mix well. Slowly stir into the fondue. Cook for 5 minutes or until thickened, stirring constantly. Stir in the Kirsch. Pour the cheese into a fondue pot(s) and set over a flame to keep warm.
  5. Serve with a variety of fruit and/or vegetables and the warm bread cubes.