Fondue Savoyarde

Ingredients

Baguette

1, cut into bite-sized cubes

Cornstarch

1 tablespoon

Kirsch (cherry brandy)

2 tablespoons

Dry white wine

1 cup

Garlic

2 cloves, halved

Emmental cheese

8 ounces, grated

Gruyere cheese

8 ounces, grated

Instructions

1. Begin by rubbing the inside of a fondue pot with the halved garlic cloves to infuse the pot with flavor.
2. In a mixing bowl, combine the grated Gruyere and Emmental cheeses with the cornstarch. This will help stabilize the cheese and create a smooth texture as it melts.
3. Pour the dry white wine into the fondue pot and set it over medium heat. Heat until hot but not boiling.
4. Gradually add the cheese mixture to the pot, stirring constantly with a wooden spoon until the cheese is completely melted and the mixture is smooth and creamy.
5. Stir in the Kirsch and continue to cook for an additional minute, allowing the flavors to meld together.
6. Once the fondue is ready, place the pot on a fondue burner to keep it warm and melted during serving.
7. Serve with the cubed baguette, allowing guests to dip their pieces into the luscious melted cheese.