- 1 lb Gruyère cheese, coarsely shredded
- 1/2 lb Emmentaler cheese, coarsely shredded
- 1 1/2 Tbsp cornstarch
- 1 clove garlic
- 1 cup dry white wine
- 1 Tbsp Kirsch
- Salt and freshly ground white pepper
- Crusty bread cubes, hard salami, and small dill pickles, for serving
In a bowl, toss Gruyère and Emmentaler with cornstarch.
Rub inside of a cheese fondue pot or medium, enameled cast-iron casserole with garlic, then add wine and bring to a simmer. Add cheese mixture all at once. Using a wooden spoon, stir over medium-low heat just until cheese is melted and smooth, about 5 minutes. Stir in Kirsch and season with salt and pepper. Serve with bread, salami and pickles.