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The French call it fondue. The Italians call it fonduta. The dish dates back to the 1700s in Italian cookery. Today it is usually served on toast or used as a sauce on vegetables.
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INGREDIENTS |
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| 2 tablespoons cornstarch |
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| 3 cups dry white wine |
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| 1/4 cup kirsch |
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| 1 teaspoon Dijon mustard |
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| 1 teaspoon Worcestershire sauce |
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| 1 fresh garlic clove |
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| 2 pounds Gouda, aged at least three years, shredded |
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| Salt and freshly ground black pepper, to taste |
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| Hot pepper sauce, to taste |
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| Bread, apples and/or pears, cut into chunks for dipping |
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 Dissolve the cornstarch in the white wine and kirsch in a 2-quart saucepan. Place over medium heat and bring just to a boil, stirring occasionally to avoid sticking or scorching. Stir in the Dijon mustard, Worcestershire sauce, garlic, and shredded gouda.
 Continue stirring until the cheese is completely melted. Once combined, season to taste with salt and pepper, and a small amount of hot sauce. Serve in fondue pot along with sweet apples, pears, or fresh bread cubes for dipping.
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