Classic Swiss Cheese Fondue Neuchateloise

1. 1

   Shred both cheeses coarsely or dice them into 1/4-inch pieces.

2. 2

   Toss the shredded cheese lightly with the cornstarch until evenly coated.

3. 3

   Rub the insides of a fondue pot with the garlic and discard the garlic.

4. 4

   Pour the wine into the pot and set over low heat until bubbles rise.

5. 5

   Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted.

6. 6

   Avoid letting the mixture come to a boil.

7. 7

   Stir in the kirsch.

8. 8

   Sprinkle with nutmeg and season to taste with salt and white pepper, if using.

9. 9

   Serve with a basket of crusty bread cubes to dunk into the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.