Swiss Fondue

By á-175716

Ingredients

• 1 lg. garlic clove
• 1 1/4 c. dry white wine
• 1 Tbsp. fresh lemon juice
• 8 oz. Gruyere cheese (shredded)
• 8 oz. Emmentaler cheese (shredded)
• 1 Tbsp. cornstarch
• 1/4 c. kirschwasser (cherry brandy)
• 1/2 tsp. nutmeg (freshly grated)
• white pepper or cayenne to taste

Preparation

Step 1

Rub the inside of a small pot with the garlic, then discard garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce heat to a simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheeses in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper to taste. Transfer the fondue into a fondue pot and serve.