Ingredients:

  • 1 clove garlic, peeled and halved
  • 1 1/2 cups dry white wine (Sauvignon Blanc or dry Riesling)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 pound Gruyère cheese, grated
  • 8 ounces Emmental cheese, grated
  • 2 tablespoons cornstarch
  • 2 tablespoons Kirsch (cherry brandy)
  • Pinch of ground nutmeg
  • Pinch of white pepper

Instructions:

  1. Rub the inside of the fondue pot with the cut sides of the garlic clove. Discard the garlic.
  2. Pour the white wine and lemon juice into the fondue pot. Bring to a simmer over medium heat on the stovetop (or the fondue burner if it's powerful enough). Do not boil.
  3. In a large bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch. This helps prevent clumping.
  4. Gradually add the cheese mixture to the simmering wine, a handful at a time. Stir constantly with a whisk in a figure-eight motion to ensure even melting and prevent sticking. Continue stirring until the cheese is completely melted and smooth.
  5. Stir in the Kirsch, nutmeg, and white pepper.
  6. Transfer the fondue pot to the fondue burner. Adjust the heat to maintain a gentle simmer. Serve immediately with your choice of dippers.