Ingredients
- 8 oz of Gruyère cheese
- 8 oz of aged swiss cheese, preferably Emmentaler
- 2½ Tbsp. flour
- 1½ cups semi-dry white wine, preferably Johannesburg Riesling
- 1 large clove of garlic
- Fresh ground black pepper to taste
- 2 to 3 Tbsp. of cherry brandy like Kirsch
Directions
- Grate the cheeses coarsely or chop them finely
- Toss cheese with flour
- Rub the pot with the clove of garlic and leave it in the pot
- Heat the pot and pour in the wine
- When the wine starts to bubble turn the heat down and slowly stir in cheese a little bit at a time with a wooden spoon incorporating more as it melts into the fondue
- Within a few minutes you should have a smooth and bubbling sauce. Regulate the heat to prevent breaking.
- If its not too hot and still thin you can combine some corn starch with the Kirsch to make a slurry before you add that to the fondue
- Grind in fresh pepper and stir in the Kirsch
Photo Matt Stratton via Flickr used with CC Attribution, Non Commercial, No Derivatives license