Classic Cheese Fondue
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
dry white wine (such as Sauvignon Blanc)
1 ¼
cups
kirsch (cherry brandy)
1
tablespoon
garlic, slightly crushed
1
clove
cayenne pepper
1
pinch
freshly grated nutmeg
1
pinch
cornstarch
4
teaspoons
shredded Gruyère cheese
8
ounces
shredded Emmentaler cheese
8
ounces
 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  Keep sauce warm while serving so it doesn't solidify.
