Ingredients: Kosher salt 1 clove garlic, end cut off and discarded 12 oz. (6 oz. each) Gruyère and Emmentaler cheese, coarsely grated (yields about 3 cups) 2 Tbsp. plus 1 tsp. cornstarch ...

Hot cheese doesn't usually sound super sexy, but on Valentine's Day, it's nothing short of romantic. Fondue is fun and different, and it's surprisingly easy to make: meaning, there's no reason why ...

1/2 pound Swiss (Emmenthal) cheese, shredded 1/pound Gruyère cheese, shredded 4 teaspoons cornstarch 1 teaspoon dry mustard 2 tablespoons kirsch (optional) Freshly-ground nutmeg to taste ...

When the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and white wine, little did they know it would become an ...

Cheese fondue is the ultimate Alpine dish. (Mark DuFrene/Bay Area News Group) By Home Plates Readers PUBLISHED: March 3, 2017 at 9:00 a.m. Serves 4 16 ounces Swiss cheese 1 clove garlic 1 cup plus ...

Swiss and Gruyere are often easy to find, but test whatever you have in your local grocery store. Special equipment: 2 medium saucepans (or 2 fondue pots) and 2 gallon-sized plastic bags.

To cut the richness of the cheese and add a boost of flavor, many fondue recipes call for a splash of kirsch, brandy, or cognac. Always freshly grate your own cheese for fondue.

Fondue as we know it today originated in Switzerland during the 18th century, and the first known recipe was published later in 1875. Like so many of our favourite foods, including cheese itself ...

But 1930, when the Swiss Cheese Union declared fondue the country’s official national dish, is considered a major modern milestone. And 1964, when the World’s Fair brought Swiss fondue to New ...

It is very accessible." It's also a lot of fun. Fondue is so accessible in part because of its probable origins as a 19th-century peasant food, created as a way to use stale bread and scraps of ...