Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::10
Ingredients
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1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon kirsch (cherry brandy)
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyère cheese
8 ounces shredded Emmentaler cheese
Directions
Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
Keep sauce warm while serving so it doesn't solidify.
Unknown Chef’s Note
Do not use a sweet cherry liqueur! Use kirsch, a clear spirit made from distilling sour cherries. If you cannot find kirsch, you can leave it out.
If you want your fondue a little thinner, use a little less cheese.
If you don't have a fondue pot, you can keep the fondue in the saucepan on the lowest setting on your stove.
As you dip into the fondue pot, go all the way to the bottom and stir as you do, since the cheese on the bottom is hotter than the cheese on the top.