- 1 garlic clove
- 1 1/2 cups [375 mL] dry white wine
- 1/2 pound [227 g] grated Gruyere cheese
- 1/2 pound [227 g] grated Emmenthal cheese
- 1 teaspoon [5 mL] cornstarch
- 1/4 cup [125 mL] Kirsch
- Pepper, to taste
- 1 teaspoon [5 mL] grated nutmeg [optional]
- 1 French bread loaf, into cubes
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- Rub the inside of a ceramic fondue pot with garlic clove [throw away garlic clove].
- Preheat oven broiler.
- Bring dry white wine to a boil, into prepared fondue pot.
- Lower heat; slowly add grated cheeses, stirring constantly using a wooden spoon, until completely melted.
- Do not boil.
- Then mix together cornstarch and Kirsch; add to mixture into fondue pot.
- Season with pepper and, if desired, with grated nutmeg.
- Simmer for 10 minutes more.
- Meanwhile, brown bread cubes until golden brown.
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