Cheese Fondue

Cheese Fondue

This recipe is my version of the traditional fondue. Serves 4-6.

2 cups white wine - typically a Swiss white wine, but you may have noticed that this is rarely exported. I substitute a Semillon or a Sauvignon Blanc.
1 garlic clove, minced
1 lb. grated alpine cheese such as Gruyère, Emmental, Appenzel, Comté - Of all ingredients this is most important. A Gruyère cheese that says "Made in Wisconsin" is absolutely not the same as a genuine Swiss or French alpine cheese, and I recommend you try a taste test to see. I prefer using a mixture of Gruyère and Emmental.
3 tblsp. Kirsch or Cognac - as I have moved around and at times found it hard to purchase Kirsch, I substitute Calvados with nice results.
3 tblsp. cornstarch
1/2 tsp. nutmeg
Freshly ground black pepper
1 loaf peasant or sourdough bread, cut in 1" cubes

Have all your ingredients ready before you begin.
Combine kirsch, cornstarch and nutmeg in a small bowl, stirring to combine.
Add wine and garlic to a large heavy saucepan. Heat over medium-low heat until tiny bubbles begin to form giving wine a fizzy appearance, without bringing to a boil.
Add cheese one handful at a time, stirring constantly until each handful is melted before adding the next.
Once cheese is added, continue stirring 1 minute - do not allow mixture to boil.
Stir in cornstarch mixture. Continue stirring until mixture thickens to fondue consistency.
Pour cheese mixture into a pre-warmed fondue pot and serve immediately with freshly ground black pepper.
Tip: Use bread cubes to stir the fondue in the fondue pot. Avoid letting the fondue come to a boil.