Classic Cheese Fondue

By akselden

Ingredients

• 1 clove garlic, halved
• 1 cup dry white wine
• 3/4 lb. Gruyere, grated
• 3/4 lb. Emmenthaler or Appenzeller, grated
• 1 1/2 tablespoons cornstarch
• 1 -2 tablespoons kirsch (optional)
• salt to taste
• Freshly ground pepper to taste
• Freshly grated nutmeg to taste

Preparation

Step 1

Rub the cut side of the garlic on the inside bottom of the fondue pot and halfway up the sides. Add the wine and bring it to a simmer over medium heat. Meanwhile, toss the cheeses with the cornstarch. Add a handful of cheese at a time, stirring while each handful melts before adding the next. When all the cheese has melted add the kirsch and season to taste with salt, pepper and nutmeg.