Ingredients:

  • 1 clove garlic, halved
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon cornstarch
  • 2 tablespoons Kirsch (cherry brandy) (optional)
  • 8 ounces Gruyère cheese, grated (about 2 cups)
  • 8 ounces Emmental cheese, grated (about 2 cups)
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper to taste
  • 1 baguette, cut into 1-inch cubes
  • 1 pound crusty bread, cut into 1-inch cubes
  • 1 apple, cored and cut into wedges
  • 1 pear, cored and cut into wedges
  • 1 bunch broccoli florets, blanched
  • 1 cup cooked small potatoes
  • 1 cup cornichons (small pickles)

Instructions:

  1. Rub the inside of the fondue pot with the cut side of the garlic clove halves. Discard the garlic.
  2. In a small bowl, whisk together the white wine and cornstarch until smooth.
  3. Pour the wine mixture into the fondue pot and heat over medium heat (or on the stovetop) until simmering. Do not boil.
  4. Reduce the heat to low. Gradually add the grated Gruyère and Emmental cheeses, a handful at a time, stirring constantly with a wooden spoon in a figure-eight motion until the cheese is completely melted and smooth.
  5. Stir in the Kirsch (if using), nutmeg, and black pepper.
  6. If the fondue is too thick, add a splash of warm white wine. If it’s too thin, mix a little more cornstarch with water and whisk it in.
  7. Transfer the fondue pot to the fondue burner and adjust the flame to maintain a gentle simmer.
  8. Serve immediately with your choice of dipping items. Remind everyone to stir the fondue occasionally to prevent the cheese from settling and burning.