Fondue Recipe

How to make it

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• Rub interior of your stainless-steel large saucepan with
• 1 clove garlic, peeled and halved
• Discard garlic and add to the pot:
• 1 1/4 cups dry Pinot Grigio (if you have any Swiss Chasselas, this would be better)
• Bring to a simmer over medium heat. Add:
• 1 pound Gruyere and Appenzeller cheese, chopped or shredded (I'm not such a fan of the Appenzeller, so I go heavier on the Gruyere, it's really just a matter of taste preference)
• Pinch of freshly grated or ground nutmeg
• Cook, stirring with a wooden spoon, until the cheese is melted (the cheese and wine will not yet be blended)
• Mix together in a thoroughly in a small bowl:
• 1 tablespoon cornstarch
• 2 tablespoons kirsh
• Stir into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with:
• ground black pepper
• if the fondue is too thick, add more wine, if it is too thin, add more cheese
• transfer to preheated fondue pot