Ingredients:

  • 8 oz Gruyère cheese, freshly grated
  • 8 oz Emmental or Swiss cheese, freshly grated
  • 2 tbsp cornstarch
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 clove garlic, halved
  • 1 tsp lemon juice, freshly squeezed
  • 1 tbsp Kirsch or cherry brandy
  • 1 pinch nutmeg, freshly grated
  • 1 pinch white pepper

Instructions:

  1. Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut side of the halved garlic clove. Add the wine and lemon juice and bring to a gentle simmer over medium heat.
  2. While the wine warms, place the grated Gruyère and Emmental in a large bowl. Sprinkle with cornstarch and toss thoroughly until the cheese is evenly coated.
  3. Once the wine is steaming but not boiling, add the cheese one handful at a time. Use a figure-eight motion with a wooden spoon, ensuring each batch is fully melted before adding the next.
  4. Stir in the Kirsch, nutmeg, and white pepper. Continue to stir until the mixture is smooth and velvety. Serve immediately over a low flame.