Recipe
1960s Cheese Fondue
Kirsch-scented melted cheese for dipping bread: the suburban dinner-party craze that defined 1960s entertaining.
Context
Fondue sets were wedding gifts; the pot stayed in the middle of the table all evening.
American hosts often used Gruyère and Emmental with white wine. Kirsch is traditional but optional. Keep the heat gentle so the cheese stays smooth. Cubed crusty bread is the classic dipper.
Ingredients
- 1 garlic clove, halved
- 1 cup dry white wine
- ½ lb Gruyère, grated
- ½ lb Emmental or Swiss, grated
- 1 tbsp cornstarch
- 1 tbsp kirsch or lemon juice (optional)
- pinch nutmeg and black pepper
- 1 loaf crusty bread, cubed
Instructions
- Rub a fondue pot or heavy saucepan with garlic; discard the clove. Add wine and warm until steaming.
- Toss cheeses with cornstarch. Add by handfuls, stirring in a figure-eight until melted and smooth.
- Stir in kirsch or lemon juice, nutmeg, and pepper. Keep over low heat.
- Serve with bread cubes for dipping. If it thickens, loosen with a splash of warm wine.