|you can find the original recipe here|
Ingredients...1/2 pound Gruyere cheese, grated
1/2 pound Emmental cheese, grated
2 teaspoons cornstarch
2/3 cup dry white wine (Chardonnay works well)
1 garlic clove, cut in half
4 tablespoon Kirsch (cherry brandy)*
A pinch of freshly grated nutmeg
Directions...Toss the grated cheeses together with the cornstarch.
Rub the inside of a heavy saucepan with the cut garlic clove.
Add wine and 2 tablespoons Kirsch (* I never add Krisch, only because I never have it. I just add more wine to the mix) and bring to a boil.
Reduce the heat to medium-low and add the cheese mixture by handful, stirring, until mixture is hot and smooth.
Add remaining 2 tablespoons Kirsch (or wine) if mixture is too thick.
Season with nutmeg and pepper, to taste.
Transfer to a fondue pot and serve immediately with dippers of choice.
We love these dippers: rye bread, sourdough bread, tart green apples, roasted potatoes, roasted broccoli, sausage.