Classic Cheese Fondue with Sirloin Steak
15 min serves 6-8
Classic Cheese Fondue with Sirloin Steak
Our version of classic cheese Fondue uses 2 cheeses, Gruyere and Gouda. The cheese mix can be made a day ahead and gently warmed on the stove before serving. We recommend that you use a saucepan to melt the cheese, then transfer to your Fondue pot. Before transferring the cheese mix, fill the Fondue pot with hot water, cover, and let it stand for 5 minutes. Pour out water and dry thoroughly before adding the cheese mix.
Ingredients:
- 1 1/2 T cornstarch
- 1 T freshly squeezed lemon juice (about 1/2 lemon)
- 1 C dry white wine
- 1/2 pound grated Gruyere cheese
- 1/2 pound grated Gouda cheese
- 2 T Kirsch or other brandy
- 1 large clove garlic, cut in half
- 1 French baguette sliced thinly, about 1/8”
Equipment / Notes:
Kirsch is a German brandy made from black cherries. The recipe only calls for 2 tablespoons but it does add a flavor that is uniquely fondue-y. You can substitute another brandy or leave out completely.
- Fondue pot with frame
- Dipping forks
- Sterno heater
- Preheat oven to 350°F
Place bauguette slices on a baking sheet and cook for 10-12 minutes, until lightly toasted. Remove from oven and set aside. - In a small bowl, mix the cornstarch, lemon juice and 2 T of the wine, set aside.
- Bring the remaining wine to a very low simmer over medium low heat. Slowly whisk in the cornstarch mixture, stirring constantly for about 1 minute, until slightly thickened.
- Add the cheese a handful at a time, stirring constantly, until melted. Repeat with the remaining cheese making sure that cheese is melted before adding more, stirring continually, about 5 to 6 minutes total. Reduce heat to low if cheese starts bubbling. Stir in the Kirsch or brandy and prepare your fondue pot.
- Rub the cut garlic on the inside of the fondue pot. Transfer cheese mixture and place over a sterno burner set under your fondue pot frame. Serve immediately accompanied by the toasted baguette slices, and beef fondue with vegetables.