The dish to eat in Aspen · United States

Cheese fondue

Name: Cheese fondue
Total time: 30 min
Yield: 4
Cuisine: United States
Ingredients: 1 garlic clove, halved; 1 1/4 cups (300 ml) dry white wine, such as a Swiss Chasselas or Sauvignon Blanc; 1 tbsp fresh lemon juice; 8 oz (225 g) Gruyère, coarsely grated; 8 oz (225 g) Emmental, coarsely grated; 1 tbsp cornstarch; 1 tbsp kirsch (optional); Pinch of freshly grated nutmeg and black pepper; To dip: 1 crusty baguette in cubes, 1 lb (450 g) small potatoes boiled, 1 crisp apple in wedges, cornichons

Photo: Brücke-Osteuropa, CC0, via Wikimedia Commons · source

Melted Gruyère and Emmental with white wine, for dipping bread, potatoes and apple.

Aspen eats like the Alps: after a morning on Highlands, a pot of cheese in a hut at the top of a chairlift is the lunch people plan the day around.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Aspen

Creperie du Village
Downtown
Order: Cheese fondue for the table
A rustic room with an open kitchen, and the fondue people call the best in town.
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Cloud Nine Alpine Bistro
Aspen Highlands
Order: Fondue, or the raclette
A ski hut at the top of the Cloud Nine lift; book a seating weeks ahead.
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39 Degrees
Sky Hotel, near the gondola
Order: Fondue at après
The Sky Hotel's après lounge, with fondue, tartiflette and warming soups.
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All three are on Chef Amazing’s list The best cheese fondue in Aspen, which you can save and take with you.

Cook it at home: Cheese fondue

Serves 4Time 30 min

Rub the pot with garlic, keep the heat low and stir in figure eights, and the cheese stays smooth. The kirsch is traditional; leave it out if you like.

Pans and tools

Heavy pot or fondue pot
Tabletop burner
Long forks

You’ll need

1 garlic clove, halved
1 1/4 cups (300 ml) dry white wine, such as a Swiss Chasselas or Sauvignon Blanc
1 tbsp fresh lemon juice
8 oz (225 g) Gruyère, coarsely grated
8 oz (225 g) Emmental, coarsely grated
1 tbsp cornstarch
1 tbsp kirsch (optional)
Pinch of freshly grated nutmeg and black pepper
To dip: 1 crusty baguette in cubes, 1 lb (450 g) small potatoes boiled, 1 crisp apple in wedges, cornichons

Steps

Toss the grated cheeses with the cornstarch in a bowl.
Rub the inside of a heavy pot or fondue pot with the cut garlic, then add the wine and lemon juice and bring to a bare simmer over medium-low heat.
Add the cheese a handful at a time, stirring in a figure-eight until each handful melts before adding the next. Keep it below a boil.
When smooth, stir in the kirsch, nutmeg and pepper. If it is too thick, add a splash of warm wine; too thin, a little more cheese.
Set the pot over a low burner at the table and dip with long forks. Keep stirring as you dip.

Chef’s tips

Grate the cheese yourself; pre-grated cheese has coatings that make it grainy.

The crust at the bottom (la religieuse) is the best part: lift it out at the end.

Contains: ['Dairy', 'Gluten (bread)', 'Alcohol'].

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