1-1/2 to 2 cups (375ml-500ml) dry white wine
3 cloves garlic, peeled and minced
2 teaspoons potato starch or cornstarch
1-1/2 pounds mixed grated cheese, such as Gruyère, Comté, and Emmenthal
1-2 teaspoons kirsch
A pinch of freshly grated nutmeg
Accoutrements, such as cubed crusty bread, grapes, cherry tomatoes, sliced apples, steamed broccoli, or cornichons, for dipping
- In a medium saucepan or fondue pot, heat 1-1/2 cups of the wine, garlic, and starch until steaming over medium-high heat.
- Add the cheese in large handfuls, whisking until melted. Cook, stirring frequently, until smooth and all of the cheese has melted. Add the kirsch and nutmeg; thin out with additional wine if necessary.
- Serve warm with the accoutrements, preferably in a fondue pot set over a heat source.
- Main Dishes, Dairy
- Serves 4