- 1 garlic clove, halved crosswise
- 1 1⁄2 cups dry white wine
- 1 tbsp cornstarch
- 2 tbsp kirsch
- 1/2 lbs Emmental cheese, coarsely grated
- 1/2 lbs Gruyère, coarsely grated
- Grated nutmeg
- Italian or French bread cut into cubes. Stale is best
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
Add wine to pot and bring just to a simmer over moderate heat.
Gradually add cheese to pot and cook, stirring constantly until cheese is just melted and creamy. Add cheese slowly until each addition is melted.
Stir together cornstarch and kirsch in a cup and stir into cheese.
Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Add nutmeg if desired and stir in.
Transfer to fondue pot set over a low heat.
Serve with cubed, slightly stale or dried out Italion Bread.
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