1 garlic clove, peeled and smahsed
1 3/4 cups dry white wine
14 oz. aged Gruyere cheese, shredded
14 oz. Emmenthal cheese, shredded
1 pinch freshly ground nutmeg
1 tsp. lemon juice
2 pinches freshly cracked black pepper
2 oz Kirsch (cherry brandy)
1 Tbsp. corn starch
- Rub garlic around the inside the fondue pot, and remove any excess pieces.
- Slowly warm wine in fondue pot on stove over medium-low heat. Slowly add Gruyere and Emmenthal cheeses as wine begins to heat up, stirring constantly. After cheese has melted and reaches a uniform consistency, add nutmeg, pepper, and lemon juice.
- Stir together corn starch and Kirsch. Once Kirsch and corn starch are thoroughly mixed, stir into fondue. Serve hot with Cracked Pepper Croccantini, and enjoy!