During the 1970’s the fondue sensation reached Argentina and it quickly became one of our biggest “special occasion” treats. My parents would make it from time to time using the recipe below. Instead of the traditional havarti and emmental cheeses, which I assume were not available in Argentina (or at least in our town), it uses the Argentine cheese Talhuet, which melts nicely. Otherwise it’s rather traditional
My parent’s cheese fondue recipe
- 1 tsp. corn starch
- 1/2 liter white wine
- 1 garlic clove
- 1 cup kirsch
- 1 lb. Gruyere cheese, grated
- 1 lb. Talhuet cheese (an Argentine cheese), grated
- White pepper to taste
Dissolve corn starch in 1/4 cup of white wine, set aside.
Rub garlic on pot. Put on the burner and add the rest of the wine and kirsch. When it boils, add the grated cheeses bit by bit, mixing with a wooden spoon until they melt, then add the white pepper. If it cools down, add more wine. Once it’s ready, add the corn starch. Mix well and serve.
Very intereesting recipe. It seems to have a unique spin on a classic