Ingredients:
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 Tbsp lemon juice
- 8 oz Emmental cheese, grated
- 8 oz Gruyère cheese, grated
- 1 tsp cornstarch (optional for extra smoothness)
- 1 Tbsp kirsch (cherry brandy, optional)
- Freshly ground pepper and nutmeg to taste
Board Accompaniments:
- Cubed crusty bread (baguette or sourdough)
- Sliced apples or pears
- Roasted vegetables (Brussels sprouts, carrots, potatoes)
- Charcuterie (prosciutto, salami, smoked ham)
- Pickles or cornichons, capers
Directions:
- Rub garlic inside fondue pot. Heat wine and lemon juice over medium heat until hot (not boiling). Add cheese slowly, stirring constantly until melted and smooth. Add kirsch, cornstarch (if using), and season with pepper and nutmeg.
- Transfer to Swissmar Fondue rechaud and burner. Arrange board and enjoy dipping with fondue forks.
