- 1 clove garlic, peeled
- 2 1/2 cups Liebfraumilch white wine
- 20 ounces Gruyère cheese, grated
- 20 ounces Emmentaler cheese, grated
- 2 jiggers Kirsch (about 3 ounces)
- 2 teaspoons cornstarch (stirred into the Kirsch)
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- 1 1/2 large loaves French bread, cut into 1-inch cubes (leave a bit of crust on each piece)
Rub the fondue pot or saucepan with garlic clove.
Add in the white wine and heat, but do not boil.
Add about 1/3 of the grated cheese and stir until smooth and creamy, continually adding the rest of the cheese while mixture is simmering. Continue stirring in a figure-eight motion until all is in and creamy.
Bring just to a boil and add the Kirsch and cornstarch mixture (to keep this mixture from lumping, stir a couple spoonfuls of the hot cheese mixture into the cornstarch mixture and then mix all together in the saucepan), stirring constantly.
Bring once more to a boil.
Quickly season with freshly ground pepper and nutmeg.