2 Cups Emmental cheese
1 Cup Gruyère cheese
1 garlic clove (or 2 tsp minced garlic)
1 cup dry white wine
2 tbsp kirsch
--OR substitute 1 cup white zin for white wine and kirsch--
½ lemon, squeezed (or you can substitute the lemon juice in a bottle)
1 ½ tbsp cornstarch (flour works well too)
¼ tsp nutmeg
Pinch black pepper
French Bread, cubed
Granny smith apples cubed
Celery cut into bite-size pieces
- Grate cheeses and set aside.
- Add the wine to double boiler and cook on low heat. Do not allow the wine to boil.
- When the wine is warm, stir in lemon juice and add minced garlic.
- Coat cheese in corn starch or flour and add the cheese a handful at a time.
- Stir the cheese continually in a sideways figure eight pattern.
- Wait until the cheese is completely melted before adding more, and do not allow the fondue mixture to boil.
- When the cheese is melted, stir the kirsch( into the cheese.
- Turn up the heat until it is just bubbling and starting to thicken.
- Stir in the nutmeg, black pepper, and parsley.
- Transfer into a fondue pot and set on the burner.
- Serve with the bread cubes, apples, celery and carrots for dipping.