Classic Swiss Cheese Fondue

Ingredients

Gruyere cheese

200g, grated

Swiss cheese

200g, grated

Dry white wine

1 cup

Kirsch (cherry brandy)

2 tablespoons

Cornstarch

1 tablespoon

Lemon juice

1 tablespoon

Garlic

1 clove, minced

Nutmeg

1/4 teaspoon

Salt

to taste

Pepper

to taste

Assorted vegetables (e.g., bell peppers, broccoli, carrots)

2 cups, cut into bite-sized pieces

French bread

1 loaf, cut into cubes

Instructions

1. In a large bowl, combine the grated Gruyere cheese and Swiss cheese. Set aside.
2. Rub the inside of a fondue pot or a heavy-bottomed saucepan with the minced garlic, allowing the aroma to infuse the pot.
3. Pour the dry white wine and lemon juice into the pot and heat over medium heat until hot, but not boiling.
4. Gradually add the cheese mixture to the pot, stirring constantly with a wooden spoon until melted and smooth. Be patient and keep the heat steady to prevent the cheese from clumping.
5. In a small bowl, mix the cornstarch with the kirsch to form a smooth paste. This will help stabilize the cheese and keep it creamy.
6. Add the cornstarch mixture to the melted cheese and stir until thickened. If the mixture is too thick, add a splash more wine.
7. Season the fondue with nutmeg, salt, and pepper to taste, ensuring a balanced flavor.
8. Transfer the pot to a fondue burner or keep it on low heat to maintain warmth.
9. Serve with the cubed French bread and assorted vegetables for dipping. Encourage guests to enjoy the communal experience of fondue by dipping their favorites into the pot.