Classic Cheese Fondue
- 1 garlic clove, halved
- 2/3 cup dry white wine
- 1 tsp. fresh lemon juice
- 10 oz. Emmentaler cheese, grated
- 10 oz. Gruyère cheese, grated
- 1 Tbs. cornstarch
- 3 Tbs. kirsch
- Pinch of freshly ground white pepper
- Pinch of freshly grated nutmeg
- Pinch of paprika
- 1-lb. loaf French bread, cubed
In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.
When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping.