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1
Have all of your ingredients ready before you begin. Once you start, the fondue will come together quickly, and during this time it must be constantly stirred.
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2
Combine Calvados, cornstarch, salt, 1/2 teaspoon black pepper and nutmeg in a small bowl, stirring to dissolve the cornstarch. Set aside.
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3
Add wine and garlic to a large heavy saucepan. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance without bringing to a boil.
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4
Add cheese one handful at a time, stirring constantly until each handful is melted before adding the next - do not let the fondue boil.
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5
Once cheese is added, continue stirring one minute - do not let the fondue boil.
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6
Stir in cornstarch. Continue stirring until mixture thickens to fondue consistency. (I find that some cornstarch brands thicken more easily than others. If your fondue remains thin, add 1 more tablespoon cornstarch diluted with 2 tablespoons white wine.)
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7
If using porcini, stir the mushrooms into the cheese at this point.
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8
Remove from heat. Pour cheese into a warm fondue pot. Serve immediately with lots of freshly ground black pepper.
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9
Tip: Use the bread cubes on fondue forks to stir the fondue at the table. Avoid letting the fondue come to a boil.
