Traditional Swiss Cheese Fondue with Gruyère and Emmental

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Rub the inside of a fondue pot with the halved garlic clove to infuse flavor.

Ingredients quick view

8 oz Gruyère cheese, shredded

8 oz Emmental cheese, shredded

1 clove garlic, halved

1 cup dry white wine

1 tbsp lemon juice

1 tbsp cornstarch

1 tbsp kirsch (cherry brandy)

Freshly ground black pepper

1 loaf rustic bread, cut into cubes

Ensure the cheeses are fresh for the best melting results.

Stir continuously to prevent the cheese from clumping or burning.

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