Classic Swiss Cheese Fondue

1. 1

   Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.

2. 2

   Combine the grated Gruyere and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.

3. 3

   Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy.

4. 4

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.