Cheese Fondue with White Verjus

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Presentation by Food Stlist

adapted from The World Encyclopedia of Cheese

by Juliet Harbutt

Cheese Fondue with White Verjus

Serves 6


1 fat garlic clove, halved

1 teaspoon arrowroot or potato starch

1 1/4 cup of Minus 8 White Verjus

2 1/4 pounds mixed hard, melting cheeses, thinly sliced coarsely grated

3-4 tablespoons Kirsch ground pepper

cubes of culinary style bread for dipping

1 Rub the inside of the caquelon ( traditional fondue pot) or deep flameproof pan with the cut sides of garlic halves.  If desired, you can then chop the garlic finely and place it in the pan.

2 Mix the arrowroot or potato starch with 2 tablespoons of white verjus in a small bowl.  Set aside.  Pour the rest of the wine into the pan.

3 Heat the verjus very slowly.  Add about a third of the sliced or grated cheese, and continue heating the mixture, stirring until the cheese starts to melt and the liquid to bubble. 

4 Gradually stir in the arrowroot or potato starch mixture, then the rest of the cheese, a little at a time.  Add the Kirsch pepper.  Place the fondue over the candle warmer on the table, with cubes of bread for dipping.

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