Classic Cheese Fondue

September 30, 2020
Created by Harmons
45 minutes
Serves 4
  • 8 oz shredded Gruyere
  • 8 oz shredded Emmentaler
  • 2 Tbsp cornstarch
  • 1/2 tsp freshly ground nutmeg
  • 1 clove garlic, sliced in half
  • 1 cup dry white wine or chicken broth
  • 1 1/2 Tbsp kirsch

In a large bowl, toss cheeses with cornstarch and nutmeg.

Rub inside of fondue pot with garlic clove halves to give fondue more flavor. Add wine and bring to a simmer.

Add cheese in a single addition and gently stir. Stir slowly until cheese is all melted. Add kirsch and stir to combine.

Enjoy with crusty bread, cooked bratwurst, apples, broccoli, and grape tomatoes.