Swiss Fondue

1. 1

   Toss the 2 cheeses together with the cornstarch.

2. 2

   Rub the inside of a heavy saucepan with the cut garlic clove.

3. 3

   Add wine and 2 tablespoons Kirsch and bring to a boil.

4. 4

   Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.

5. 5

   Add remaining 2 tablespoons Kirsch if mixture is too thick.

6. 6

   Season with nutmeg and pepper, to taste.

7. 7

   Transfer to a fondue pot and serve immediately with dippers of choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.