Approx. 1/2 lb. Emmenthal cheese, grated
Approx. 1/2 lb. Gruyere cheese, grated
1 + 1/2 c. dry white wine (not sweet. Must be dry.)
1 T. cornstarch (or as needed)
1 T. lemon juice
2 t. Kirsch
1 clove garlic, halved
Dash freshly grated nutmeg
Dash dried mustard
cubed day-old French bread, for dipping
cornichons, for dipping
cocktail onions, for dipping
thinly sliced dry sausage, for dipping
Sliced green apples, for dipping
Directions (these directions assume your fondue pot is stovetop safe. If not, adjust your preparations accordingly.)
Use the cut clove of garlic to rub the inside of the fondue pot. Pour dry white wine into fondue pot and bring to a simmer over medium heat on stovetop.
In a small bowl, combine the Kirsch and cornstarch.
A little at a time, add the grated cheeses to the fondue pot and stir constantly. Do not let the cheese/wine mixture boil.
When the cheese has just melted, gradually stir in the Kirsch and cornstarch mixture, the lemon juice, the dried mustard, and the nutmeg.
Allow fondue to simmer, stirring constantly, until cheese just starts to thicken. You will be disappointed if the cheese mixture is runny.
Move fondue pot to fondue setup, and serve with various accoutrements for dipping.
Source: a family friend.