- 1/2 pound Emmental (Swiss cheese), coarsely grated (If you do not have a grater, the cheese can be sliced into thin strips.)
- 1/2 pound Gruyere, coarsely grated
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups any dry white wine
- 1 garlic clove, cut in 1/2
- 1 ounces Kirsch (cherry brandy)
- 1 loaf fresh crusty French, Italian, or sourdough bread, cut into bite-size chunks with 1 edge of crust on each bite
Place cheese in a large bowl. Sprinkle flour, nutmeg, and pepper overtop, then toss thoroughly so that the flour evenly coats the cheese.
Heat wine in a medium-size pot, over medium-high heat, until tiny bubbles begin to rise to the surface.
Slowly add cheese to wine, allowing each handful to melt before adding another.
When cheese is fully melted, add Kirsch.
Rub the inside of the fondue pot with cut side of garlic clove.
Transfer entire mess to the fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in the center of the table, along with bread, and let guests dive in.
Recommended beverage: Fendant (Swiss white), or other dry crisp white wine