Ingredients

2 Cups Chardonnay White Wine
2 Ounces White Truffle Oil
2 Tablespoons Cornstarch
1 Clove Chopped Garlic
6 Cups Swiss Gruyere Cheese, Grated
2 Loaves French Baguettes Bread, Sliced
2 ounces Kirsch
Salt and Pepper

Method

In a double boiler or a fondue pot, heat the wine and garlic. Once the wine gets hot, add enough cornstarch to thicken to a thick sauce consistency. Add the cheese, one-third at a time, and stir. Season with salt and pepper, add the Kirsch and serve.

Chef's Note

This is a great recipe. I received the basic fondue recipe from one of the Swiss Chefs I worked under. I often roast off some chicken breast or saute a little beef tenderloin tips and dip these into the cheese to give it a more substantial dinner feel.