Ingredients:

  • 1 clove garlic, peeled and halved
  • 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 tablespoon cornstarch
  • 1 tablespoon kirsch (cherry brandy)
  • 8 ounces Gruyère cheese, grated
  • 8 ounces Emmental cheese, grated
  • 1/4 teaspoon ground nutmeg
  • Pinch of freshly ground black pepper
  • Crusty bread, cubed, for dipping
  • Apples, sliced, for dipping
  • Steamed broccoli florets, for dipping
  • Cooked baby potatoes, for dipping (Optional)

Instructions:

  1. Rub the inside of the fondue pot with the cut sides of the garlic clove, then discard the garlic.
  2. In a small bowl, whisk together the white wine and cornstarch until smooth.
  3. Pour the wine mixture into the fondue pot (or saucepan). Heat over medium heat, stirring occasionally, until it just begins to simmer. Don't boil!
  4. Reduce the heat to low. Add the Gruyère and Emmental cheese, a handful at a time, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
  5. Stir in the kirsch, nutmeg, and black pepper.
  6. If the fondue is too thick, add a splash more wine. If it's too thin, whisk a little more cornstarch with a teaspoon of cold water and stir that into the fondue.
  7. If you used a saucepan, carefully transfer the fondue to the fondue pot. Place the pot over the heat source and keep the fondue warm.
  8. Serve immediately with cubed bread, apples, vegetables, and other dippers. Remind everyone to stir their dippers while eating.