Ingredients

• 1/2lb Gruyere, coarsely grated
• 1/2lb Emmental, coarsely grated
• 2 tsp cornstarch
• 1/2 garlic clove
• 2/3 dry white wine
• 4 Tbsp Kirsch
• Pinch nutmeg
• Ground pepper

Dipping items:

• apples
• pears
• french bread cubes
• cooked small potatoes
• cooked broccoli

Directions

1. Toss the 2 cheeses together with the cornstarch.
2. Rub the insides of a heavy saucepan with cut garlic clove.
3. Add wine
4. Add 2 Tbsp Kirsch
5. Bring to boil.
6. Reduce the heat to medium-low and add the cheese mixture, stirring until mixture is hot and smooth.
7. Pour the mixture into a fondue pot and turn heat to low.
8. Add the remaining Kirsch if the cheese fondue is too thick.
9. Season with nutmeg and pepper.