Cheese fondue consists of a blend of cheeses, wine and seasoning.
To prepare the caquelon it is first rubbed with a cut garlic clove.
White wine is slightly heated with cornstarch, and then grated cheese is added and stirred until melted.
It is often topped off with a bit of kirsch.
The cornstarch or other starch stabilizes and thickens the mixture.
Additional wine may be added if the fondue is too thick; its acid and ethanol decrease the fondue's viscosity.
Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the caquelon it is first rubbed with a cut garlic clove. White wine is slightly heated with cornstarch, and then grated cheese is added and stirred until melted. It is often topped off with a bit of kirsch. The cornstarch or other starch stabilizes and thickens the mixture. Additional wine may be added if the fondue is too thick; its acid and ethanol decrease the fondue's viscosity.
Fondue