- 1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert
- 1 1/4 cups (300 ml) white wine
- 2 teaspoons cornstarch
- 3 tablespoons Kirsch
- 1 garlic clove, peeled
- Good grinding pepper
- Good grating nutmeg
To serve with:
- Carrot batons
- Trimmed radishes
- Radicchio, cut into spears or skinny wedges
- Chicory cut into spears or skinny wedges
- Cubes toasted sourdough
Whatever else you wish to dip
Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.
Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip.