Melted Gruyère and Emmental stabilized with white wine and a little cornstarch, eaten communally straight from the pot with cubes of bread on long forks. Real fondue needs both cheeses — Gruyère alone is too firm, Emmental alone too bland.
Rub the pot with garlic
Rub the cut side of the garlic clove around the inside of the fondue pot, then discard it.
Warm the wine
Pour in the white wine and warm it over medium-low heat until just simmering, about 3 minutes.
3 minMelt the cheese gradually
Add the grated Gruyère and Emmental a handful at a time, stirring constantly in a figure-eight motion until each addition melts before adding more, about 8 minutes.
Thicken and finish
Stir the cornstarch into the kirsch, then stir it into the fondue with a pinch of nutmeg, and simmer until glossy and thick enough to coat the spoon, about 3 minutes.
3 minServe over a low flame
Transfer the pot to the table over a low burner and serve immediately with cubes of bread for dipping, stirring occasionally to keep it smooth.
No reviews yet — be the first to cook it.