Classic Cheese Fondue

1. 1

   In a bowl, toss the Gruyere and Emmentaler with the cornstarch.

2. 2

   Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.

3. 3

   Add the cheese mixture all at once.

4. 4

   Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.

5. 5

   Stir in the Kirsch and season with salt and pepper.

6. 6

   Serve with the bread, salami and pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.