Ingredients:

  • 1 clove garlic, peeled and halved
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (240 ml)
  • 1 tablespoon cornstarch (12g)
  • 1 tablespoon Kirsch (cherry brandy) (15 ml)
  • 8 ounces Gruyère cheese, grated (225g)
  • 8 ounces Emmental cheese, grated (225g)
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper to taste
  • Crusty bread, cubed, for dipping
  • Steamed or blanched vegetables (broccoli, cauliflower, carrots), for dipping
  • Cooked sausages, sliced, for dipping
  • Apple slices, for dipping

Instructions:

  1. Rub the inside of the fondue pot with the cut garlic cloves. Discard the garlic.
  2. Pour the white wine into the fondue pot (or saucepan). Heat over medium heat (or a low setting on an electric fondue pot) until it simmers gently. Do not boil.
  3. In a separate bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch. This will help the cheese melt smoothly.
  4. Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion with a wooden spoon. Continue stirring until the cheese is completely melted and smooth.
  5. Stir in the Kirsch (if using), nutmeg, and black pepper. Taste and adjust seasonings as needed.
  6. If using a saucepan, carefully transfer the fondue to the fondue pot set over the burner. Adjust the heat to maintain a gentle simmer.
  7. Serve immediately with cubed bread, vegetables, sausages, and apple slices for dipping. Encourage everyone to stir their fondue before dipping to keep it smooth.