Favorite

Cheese Fondue 

La Baguette – Upstairs

2417 W. Colorado Ave., 577-4818, labaguette-co.com

1 large clove garlic

1 c. dry white wine

2/3 lb. Swiss Emmenthal, shredded

2/3 lb. Swiss Gruyere, shredded

1 tbsp. corn starch

¼ c. kirsch (dry cherry liquor)

pepper to taste

1 large, crusty French bread cut in 1-inch cubes

Rub the garlic on the inside of a sauce pan. Add the wine, place the pot on the stove, and bring to a boil. Turn the heat down to low and add the cheese. Heat until the cheese is melted, stirring slowly and continuously.

Dissolve the corn starch in the kirsch and add the mixture to the cheese. Season with pepper and continue to stir until the fondue is smooth. Remove the sauce pan from the stove and transfer the fondue into a fondue pot. Light the burner and let the party begin. This recipe is based on four, 1/3-lb. portions, but it can be adjusted accordingly depending on the number of guests you are receiving.

Aftertaste

Cheese connoisseurs will fall in love with this classic cheese fondue recipe. Always a success between friends or lovers, cheese fondue can be accompanied by a refreshing salad or a nice wine. The important part of choosing a wine is not if it is white or red, but whether it's full-bodied enough to complement the strong taste of Gruyere and Emmenthal. Viognier, Riesling, and Sauvignon Blanc are all excellent choices. Cheese fondue is best served with a crusty French bread. Bon appetit!

— Submitted by owner Antoni Rog

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