Swiss Fondue

Ingredients

• 400 g Gruyère cheese
• 200 g Emmental cheese
• 1.5 cups dry white wine
• 1 garlic clove
• 2 tbsp cornstarch
• 2 tbsp kirsch (cherry brandy)
• ¼ tsp nutmeg
• 1 loaf crusty bread

Instructions

1. 1

   Rub the inside of a heavy pot with the 1 garlic clove, then discard the clove. Add 1.5 cups white wine and heat over medium until steaming, about 3 minutes.

2. 2

   Toss the 400g Gruyère and 200g Emmental with 2 tbsp cornstarch in a bowl until evenly coated.

3. 3

   Gradually add the cheese mixture to the hot wine, a handful at a time, stirring constantly in a zigzag pattern until each addition melts, about 5-7 minutes total.

4. 4

   Stir in 2 tbsp kirsch and 0.25 tsp nutmeg. Continue stirring until the fondue is smooth and slightly thickened, about 2 minutes more.

5. 5

   Transfer the fondue to a fondue pot set over a low flame. Serve with 1 loaf of crusty bread cut into bite-size cubes for dipping.

6. 6

   If the fondue becomes too thick, stir in a splash of warm white wine to loosen it.

Tools you’ll need

• heavy pot
• fondue pot
• stirring spoon
• cutting board
• knife

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