Fromage Friday (belated): Gruyere and Emmenthaler Fondue

If you pack eight people into a one-bedroom apartment, along with about five bags of groceries, a kilogram of cheese (2.2 pounds, Americanos), a kilogram of chocolate, and a lot of wine, you’ll have some happy people.

Cheese in the making.

Thursday night we had a fondue soirée, including a cheese fondue made with emmenthal and gruyère (served with potatoes, broccoli, peppers, baguettes, sausage, chips, and more), and mixed-chocolate (served with apples, bananas, pretzels, waffles, and speculoos cookies. SPECULOOS!) So yes, by the end of the night I felt approximately like a human blimp, and had very sticky fingers. If you want to give the cheese recipe a shot, it’s here. Please know that fondue, contrary to some opinions, is nothing like nacho cheese. You’ll need dry white wine, brandy or kirsch, and a few other things as well.

  • 1 garlic clove, halved crosswise
  • 1 1/2 cups dry white wine
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch (optional)
  • 1/2 pound Emmental cheese, coarsely grated (2 cups)
  • 1/2 pound Gruyère, coarsely grated (2 cups)
The one problem is that, with a lot of hungry people to feed, I didn’t buy the world’s highest quality gruyère. And that is a goal for another, soon to come, day.

Chocolate frenzy will make people look kind of... scary.

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