Swiss Cheese Fondue with Apple and Bread

Ingredients

• about 450 g Gruyère cheese, grated
• about 225 g Emmental cheese, grated
• 1 cup Dry white wine
• 1 none Garlic clove, minced
• 2 tbsp Kirsch (cherry brandy)
• 1 tbsp Cornstarch
• 1 loaf Crusty bread, cubed
• 2 none Apple, sliced

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

Instructions

1. 1Rub the inside of your fondue pot with the 1 none garlic clove, minced. This will add a subtle flavor to the fondue.
2. 2In a medium bowl, toss the about 450 g Gruyère cheese and about 225 g Emmental cheese with the 1 tbsp cornstarch until evenly coated. This helps prevent the cheese from clumping.
3. 3Pour the 1 cup dry white wine into the fondue pot. Heat the wine over medium heat, about 150°C, until it just begins to simmer, but do not let it boil. You will see small bubbles forming around the edges of the pot.
4. 4Gradually add the coated cheese mixture to the simmering wine, a handful at a time, while stirring constantly. Use a figure-eight motion with your spoon to ensure the cheese melts smoothly and doesn't stick to the bottom. Continue stirring for 5-7 minutes, or until all the cheese is completely melted and the fondue is smooth and creamy.
5. 5Stir in the 2 tbsp Kirsch until fully combined. The fondue is ready when it has a thick, glossy consistency.
6. 6Serve the fondue immediately in the fondue pot, keeping it warm over a low heat source. Arrange the 1 loaf crusty bread, cubed, and the 2 apple, sliced, around the pot for dipping.

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