- 1-lb. loaf French bread, cut into cubes
- 1 garlic clove, halved
- 2 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1/2 tsp. dry mustard
- 1 1/2 cups dry white wine
- 10 oz. Emmentaler cheese, grated
- 10 oz. Gruyère cheese, grated
- 1 Tbs. kirsch
- Pinch of freshly grated nutmeg
- Pinch of freshly ground pepper
- Pinch of paprika
- Salt, to taste
Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.
Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.
Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.