Swiss Cheese Fondue with Gluten-Free Bread

Ingredients

• about 225 g Gruyère cheese, grated
• about 225 g Emmental cheese, grated
• 1 cup Dry white wine
• 1 clove Garlic, minced
• 1 tbsp Cornstarch
• 2 tbsp Kirsch (cherry brandy), optional
• 1/4 tsp Nutmeg
• 1 loaf Gluten-free bread, cubed

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

Instructions

1. 1Rub the inside of a fondue pot with the 1 clove of garlic.
2. 2In a medium bowl, combine the about 225 g Gruyère cheese and about 225 g Emmental cheese. Sprinkle the 1 tbsp cornstarch over the cheese and toss gently to coat all the cheese evenly.
3. 3Pour the 1 cup of dry white wine into the fondue pot. Heat the wine over medium heat until it just begins to simmer, which means you'll see small bubbles around the edges. This should take about 3-5 minutes.
4. 4Gradually add the cheese and cornstarch mixture to the simmering wine, a small handful at a time. Stir constantly with a whisk or wooden spoon in a figure-eight motion. Continue stirring until all the cheese is melted and the fondue is smooth and creamy, about 5-7 minutes. Do not let it boil.
5. 5If you are using the 2 tbsp Kirsch (cherry brandy), stir it into the fondue now. Stir in the 1/4 tsp nutmeg until combined.
6. 6Serve the fondue immediately. Use a fondue fork to dip cubes of the 1 loaf of gluten-free bread into the melted cheese.

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