- 8 ounces Emmentaler cheese
- 8 ounces Gruyere cheese
- 2 tablespoons cornstarch
- 1 clove garlic, halved
- 2 cups dry white wine, such as Rhine Riesling
- 3 tablespoons kirsch
- Dash of freshly grated nutmeg
- Salt and white pepper (optional)
- 2 baguettes, cut into bite-sized cubes, each with some crust on
- Shred both cheeses coarsely or dice them into ¼-inch pieces. Toss the shredded cheese lightly with the cornstarch until evenly coated.
- Rub the insides of a fondue pot with the garlic and discard the garlic. Pour the wine into the pot and set over low heat until bubbles rise.
- Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted. Avoid letting the mixture come to a boil.
- Stir in the kirsch. Sprinkle with nutmeg and season to taste with salt and white pepper, if using.
- Serve with a basket of crusty bread cubes to dunk into the sauce.