Who doesn’t love dipping bread into bubbling cheese for dinner? Offer me cheese fondue for dinner and my answer is always, “Yes please!” While staying at the Fairmont Banff Springs, I got to indulge in the most decadent cheese fondue at Grapes, one of the restaurants in the hotel. This cheese fondue is food coma worthy. I couldn’t stop dunking chunks of bread in utter cheese bliss.
It was so good, I asked Executive Chef Robert Ash for the recipe to share. I’ve tried to convert as close as possible. Go ahead….get cheesy for dinner!
For a full pot of fondue:
500ml (16 oz) dry white wine
15ml (3 teaspoons) Kirsch or other fruit liquor
30g (2 tablespoons) roasted garlic purée
Cook off the alcohol and add:
250g (2.5 cups) shredded gruyère
250g (2.5 cups) shredded Emmental
Add vacherin if available
Melt the cheese in the simmering white add as little slurry as possible to band all ingredients together (slurry is equal parts flour and water). Season to taste. Shave nutmeg and add any other toppings you may enjoy.