Recipe information
Yield
4 servings
Ingredients
1 large garlic clove, crushed out of its skin
1 1/4 cups dry white wine
1 tablespoon fresh lemon juice
8 ounces Gruyère cheese, shredded
8 ounces Emmentaler cheese, shredded
1 tablespoon cornstarch
1/4 cup kirschwasser (cherry brandy)
1/2 teaspoon freshly grated nutmeg
White pepper or cayenne
Serve with. . .
Cubed ham
Marinated mushrooms or fresh whole sautéed button mushrooms
Blanched asparagus or white asparagus
Whole trimmed radishes
Small dill pickles or cornichons
Preparation
Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.
