Ingredients :
- 16 ounces Gruyère cheese shredded
- 8 ounces Swiss cheese shredded
- 2 tablespoons cornstarch
- 1 1/2 teaspoons dried mustard
- 1 clove garlic peeled and halved
- 2 1/4 cups dry white wine
- 2 tablespoons Kirsch or brandy
- pinch ground nutmeg
- Salt
- crusty bread cut into cubes
- apples cut into chunks
- blanched broccoli and cauliflower
- rosemary crackers
- jalapeño peppers halved lengthwise and seeded
- cooked bacon finely chopped
Directions :
- In a large bowl, add Gruyère cheese, Swiss cheese, cornstarch and mustard. Toss until cheese is evenly coated and set aside.
- Using the cut sides of the garlic clove, rub the bottom and lower half sides of a fondue pot or heavy saucepan. Add wine and bring to a rapid simmer (but not boiling).
- Stirring constantly, gradually stir in shredded cheeses one handful at a time until evenly melted and smooth. The mixture will continue to thicken (do not allow the cheese sauce to boil). Stir in Kirsch, nutmeg, and salt to taste and reduce temperature for serving.
- Serve the fondue directly from the fondue pot or saucepan surrounded by plenty of dippers such as crusty bread, blanched vegetables, sliced apples, sour pickles, and highly-flavorful crackers.
- Spear dippers with a fondue fork and swirl into the cheese in a "figure eight" motion to coat. If using a nonstick pot, due not along the fondue forks to touch and scratch the pot surface.
- To make cheese fondue poppers, dip halved, seeded jalapeños directly into the cheese sauce, remove to a plate, and sprinkle with crispy bacon bits.
