Ingredients:

  • 1 clove garlic, halved
  • 1 1/2 cups dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 tablespoon cornstarch
  • 1 tablespoon Kirsch (cherry brandy) (optional)
  • 8 ounces Gruyère cheese, shredded
  • 8 ounces Emmental cheese, shredded
  • Pinch of ground nutmeg
  • Freshly ground black pepper to taste
  • Crusty bread, cubed, for dipping
  • Cooked broccoli for dipping

Instructions:

  1. Rub the inside of the fondue pot with the cut sides of the garlic. Discard the garlic.
  2. Pour the wine into the pot and heat over medium-low heat until simmering gently. Do not boil.
  3. In a small bowl, whisk together the cornstarch and Kirsch (if using) until smooth.
  4. Gradually add the shredded cheese to the wine, a handful at a time, stirring constantly with the wooden spoon in a figure-eight motion. Continue stirring until the cheese is completely melted and smooth.
  5. Stir in the cornstarch mixture, nutmeg, and pepper. Continue stirring until the fondue thickens slightly. Transfer the pot to the fondue burner or heating plate. Adjust the heat to maintain a gentle simmer.
  6. Serve immediately with bread, vegetables, and other dipping items. Remind your guests to stir the fondue before dipping to keep it smooth.