Recipe Courtesy of The Kitchn

Prep Time: 12 minutes

Cook Time: 15 minutes

Total Time: 27 minutes

10 ounces / 2 1/2 cups Emmental cheese (or preference)
10 ounces / 2 1/2 cups Gruyère cheese (or preference)
1 clove garlic
1 1/2 cups dry white wine, such as Chablis or dry Riesling
1 teaspoon freshly squeezed lemon juice
3 tablespoons kirsch (a clear spirit made from distilling sour cherries)
1 tablespoon cornstarch
Freshly ground white pepper
Freshly grated nutmeg
Sweet paprika

For dipping: 1-inch cubes of day-old French bread or country loaf, apple slices

For serving: cornichon pickles, pickled onions, Rosé of Pinot noir

1. Grate each cheese.
2. Rub the pot with garlic. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove.
3. Heat the wine and lemon juice. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes.
4. Whisk the kirsch and cornstarch. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth.
5. Slowly stir in the cheeses. While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted and incorporated before adding the next.
6. Stir in the paste. When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
7. Season the fondue. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again.
8. Light the flame. Carefully light the flame on your fondue set, following the manufacturer’s instructions.
9. Transfer the pot to the fondue set. Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material.
10. Serve the fondue with Rosé of Pinot noir. Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions.