Swiss Cheese Fondue (Egg-Free)

Ingredients

• about 450 g Gruyère cheese, grated
• about 225 g Emmentaler cheese, grated
• 1 cup Dry white wine
• 1 clove Garlic clove, minced
• 1 tbsp Cornstarch
• 2 tbsp Kirsch (cherry brandy)
• 1/4 tsp Nutmeg, grated
• 1/4 tsp Black pepper
• 1 loaf Crusty bread, cubed
• 2 cups Vegetables (broccoli, carrots, cauliflower), blanched

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rub the inside of a fondue pot with the garlic clove. Discard the garlic.
2. 2In a bowl, toss the grated Gruyère and Emmentaler cheese with cornstarch.
3. 3Pour the white wine into the fondue pot and heat over medium heat until simmering.
4. 4Gradually add the cheese mixture to the wine, stirring constantly with a figure-eight motion to prevent clumping. Cook until the cheese is melted and smooth.
5. 5Stir in the kirsch, nutmeg, and pepper.
6. 6Serve immediately with crusty bread and vegetables for dipping.

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