Comte-Appenzeller Fondue

By CheeseDiva

Ingredients

• 2/3 pound coarsely grated aged Comté
• 1/3 pound coarsely grated Appenzeller
• 1 tablespoon potato starch
• 1 garlic clove, halved
• 1 cup dry white wine
• 1 tablespoon kirsch, or more to taste
• Kosher or sea salt
• Coarsely cracked black, pink or green peppercorns, or a combination

Preparation

Step 1

Rub your fondue pot all over with the cut sides of the garlic.
Add the white wine and place the pot over the heat source.
When the wine begins to simmer, add the cheese a little at a time, stirring with a wooden spoon until the cheese melts.
When you have added all the cheese and it has all melted, add the kirsch.
Taste for salt.
Scatter the peppercorns on top and serve immediately.

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