Cheese Fondue

This is a half recipe of the original with our modifications. This recipe (with 1 lb./4 total cups of cheese) will feed 4-6 people for an appetizer or 2-3 people for a meal. We typically make this recipe as is and can barely finish it between the two of us.

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Step 1

Cut bread into bite-size pieces and toast lightly.

Step 2

Stir cornstarch into dry sherry until well dissolved. Add nutmeg and pepper to this mixture.

Step 3

Add 3-4 cloves of crushed garlic to pot. Add dry white white and cook over medium-low heat until air bubbles rise and cover surface. (Don't cover or boil.)

Step 4

Remember to whisk vigorously all the time from now on. Add combined cheeses in small handfuls and whisk until melted, keeping heat medium (do not boil).

Step 5

After all cheese is blended and is bubbling gently, and while still stirring vigorously, add seasonings and kirsch mixture.

Step 6

Quickly transfer to fondue pot; keep warm. (If fondue becomes thick, add a little warm white wine and whisk.)

Step 7

Spear bread cube with fondue fork so crust is on outside. Dip into fondue: swirl to coat. The swirling is important to keep fondue in motion.