Author note: For a traditional fondue, you will need a fondue bowl set that uses fire or electricity to warm the fondue bowl. For this recipe, I make the fondue in a saucepan and then pour the cheese mixture into the fondue bowl. This recipe can be halved. However, use 3/4 teaspoon of kosher salt. Serve with a variety of meats, vegetables and bread. For this fondue, I used a Chenin Blanc and Viognier white wine blend. Pinot Grigio or chardonnay will also work.
6 sage leaves
2 branches rosemary
6 branches thyme
2 teaspoon corn starch
1/4 cup cognac
1 garlic clove, halved
2 cups dry white wine
2 teaspoon lemon juice
3 cups gruyere, shredded
3 cups Swiss and Emmentaler cheese, shredded
1 1/4 teaspoon kosher salt
Tie the herbs into a bundle with kitchen twine.
Place the cornstarch into a small bowl and top with cognac. Stir to dissolve.
Rub the halved garlic inside a saucepan (or fondue bowl) covering the bottom and sides.
In a saucepan, over medium heat, bring the wine, lemon juice and herbs to boil. Remove the herbs.
Take 1 tablespoon of the wine mixture and add to the cornstarch and cognac. Stir to incorporate. Pour cognac mixture back into the saucepan and whisk to combine.
Reduce the heat to medium low. In small batches, add the cheese to the wine mixture. Stirring frequently to prevent burning. Continue to add the cheese until all is melted. Add the salt.
Pour the cheese fondue into the fondue bowl, set over heat. Serve immediately with your favorite fondue accouterments like bread, cured meats, raw or cooked vegetables.