Ingredients:

  • 1 clove garlic, halved
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon cornstarch
  • 1 tablespoon Kirsch (cherry brandy, optional)
  • 8 ounces Gruyere cheese, shredded
  • 8 ounces Emmentaler cheese, shredded
  • Pinch of nutmeg
  • Freshly ground black pepper, to taste
  • 1 baguette, cut into 1-inch cubes
  • 1 apple (such as Granny Smith or Honeycrisp), cored and cut into cubes
  • 1 cup blanched broccoli florets
  • 1 cup cooked cocktail sausages

Instructions:

  1. Rub the inside of the fondue pot with the cut side of the garlic. Discard the garlic.
  2. Pour the wine into the fondue pot (or saucepan) and heat over medium heat until it simmers gently. Do not boil.
  3. In a small bowl, whisk together the cornstarch and Kirsch (if using).
  4. Reduce the heat to low. Add the shredded Gruyere and Emmentaler cheese to the wine, a handful at a time, stirring constantly with a wooden spoon in a figure-eight motion until melted and smooth. This prevents clumping!
  5. Stir in the nutmeg and pepper. Adjust seasoning to taste.
  6. If using a saucepan, carefully transfer the fondue to the fondue pot. Keep the fondue warm over a low flame or electric heat source, stirring occasionally to prevent sticking. The consistency should be smooth and easily coat dippers.
  7. Serve immediately with crusty bread, apples, broccoli, sausages, and other desired dippers. Be careful! The cheese will be hot.