Cheese Fondue

This classic cheese fondue is made with a blend of Swiss and Gruyere cheese, perfect for dipping bread and vegetables.

Ingredients - Serves 4

In a large bowl, combine the grated Swiss cheese and Gruyere cheese.
Rub the inside of a fondue pot or a heavy-bottomed saucepan with the minced garlic.
Pour the white wine and lemon juice into the pot and heat over medium heat until hot, but not boiling.
Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth.
In a small bowl, mix the cornstarch with the kirsch to form a smooth paste.
Add the cornstarch mixture to the cheese mixture and stir until thickened.
Season with nutmeg, salt, and pepper to taste.
Transfer the pot to a fondue burner or keep it on low heat.
Serve with cubed French bread and assorted vegetables for dipping.