Yields
6 servings
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ingredients
1
clove garlic, halved crosswise
1 ½
cup dry white wine (375 mL)
1
Tbsp cornstarch (15 mL)
2
cup emmenthal cheese, coarsely grated (500 mL)
2
cup Gruyère Cheese coarsely grated (500 mL)
2
Tbsp brandy (25 mL)
1
Tbsp Kirsch (15 mL)
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directions
Step 1
Rub inside of a 4-quart (3.5 L) heavy pot with cut sides of garlic, then discard garlic.
Step 2
Add wine to pot and bring just to a simmer over moderate heat.
Step 3
Stir together cornstarch, Kirsch and brandy.
Step 4
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Step 5
Stir cornstarch mixture again and stir into fondue.
Step 6
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Step 7
Transfer to fondue pot set over a flame and serve with bread for dipping.