Presentation by Food Stlist
adapted from The World Encyclopedia of Cheese
by Juliet Harbutt
Cheese Fondue with White Verjus
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.