Laura Downey isnt just a cheese lover, shes a cheese connoisseur. Her artisanal cheese shop, Fairfield Cheese Company , is a cheese lovers nirvana, packed with hand-crafted cheeses and staffed by people who appreciate and understand them.
Downeys main course cheese fondue is the perfect winter comfort dish for a dinner party or cozy night indoors.
Cheese Fondue (serves four)
1/2 lb shredded Emmenthaler
1/2 lb shredded Beeler Gruyere
1 clove fresh garlic
1½ cups dry white wine
1 tbsp lemon juice
1 tbsp cornstarch
2-3 tbsp Kirsch
nutmeg and pepper to taste
Rub fondue pot with cut garlic. Add wine and lemon juice. Over a low to medium burner, slowly add shredded cheese by handfuls, stirring constantly with wooden spoon until cheese is smooth and melted. Bring fondue to a bubble briefly. Add nutmeg and pepper, stirring until blended. Mix cornstarch and Kirsch together to form a paste. Add to fondue and allow to boil for another 30 seconds. If mixture is lumpy or thicker than desired, add small amounts of wine and stir. If it is too thin, add more cheese. Serve and keep hot over burner.
Dip cubed or torn bread of any variation, or use raw, roasted or blanched vegetables like broccoli, Brussels sprouts, asparagus, sugar peas, bell pepper slices, parsnips or mushrooms and enjoy!
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