emmentaler & gruyère fondue
- 1 clove garlic, smashed, peeled, and cut in half
- 1 1/2 cups crisp white wine
- 1/2 pound Gruyère, grated roughly
- 1/2 pound Emmentaler, grated roughly
- 1 tablespoon cornstarch
- 1 tablespoon kirsch, a cherry brandy (optional)
- 1 teaspoon ground nutmeg
- Grapes, pears, apples, and other fruits, cut into cubes, if needed
- Cooked baby potatoes, vegetables such as broccoli, cauliflower, and bell peppers, cut into bite-size pieces
- 1 baguette, or other crusty artisan loaf, cut into bite-size cubes
Rub the inside of a thick sauce pot with the garlic clove to coat the pan with garlic flavor. Pour in the white wine and bring to a simmer over medium heat.
While the wine is heating up, in a large mixing bowl, toss the grated Gruyère and Emmentaler with the cornstarch, so that the cornstarch coats the cheese (this will help with the texture of the fondue).
Add the cheese to the wine gradually, stirring to incorporate until the cheese is creamy. Pour in the kirsch. Add the nutmeg and stir. Transfer the fondue to your fondue pot and keep it warm over a small flame. Serve with long skewers and the fruits, vegetables, and breads for dipping.