Ingredients
- 1 clove garlic
- 1 ½ cups sauvignon blanc
- 1 tbsp kirsch or brandy of choice
- 1 lb combined gruyère and emmental cheese
- 3 tbsp all purpose white flour
- pinch of black pepper
- ¼ tsp nutmeg
- 1 French baguette
Directions
Halve the clove of garlic and use it to rub down the inside of the ceramic fondue pot, the flavour will infuse the fondue with a slight garlic flavour without resulting in chunks in what is otherwise supposed to be a smooth texture.
Heat the wine in the pot over low heat, but don’t let it boil. While waiting, slice the baguete into bite sized pieces and set aside. Shred the cheese and mix it with the flour in a medium bowl. Stir the kirsch into the warmed wine and add the cheese, one handful at a time. At this point, you’ll want to stir constantly, dragging the wooden spoon in a figure eight pattern to prevent cheese from sticking to the bottom of the pot.
Once all of the cheese is stirred in, add the pepper and nutmeg for a final burst of seasoning. In the dining room, light a fuel burner and transfer the ceramic pot to the stand. The small flame ensures your fondue continues to bubble while you and your dinner party guests partaking in the breaking of bread. You can serve cheese fondue with joust about anything savoury, from gherkins to cured meat, but we always serve ours with a good old French baguette because it soaks up the cheese so nicely!