Swiss Cheese Fondue (Fondue Moitié-Moitié)

Ingredients

• 14 oz Gruyère cheese, coarsely grated
• 14 oz Vacherin Fribourgeois cheese, rind removed, grated or cubed
• 1 clove garlic, halved
• 1 1/4 cups dry white wine
• 1 tbsp cornstarch
• 2 tbsp kirsch (cherry brandy)
• Pinch of ground nutmeg
• Freshly ground black pepper
• 1 large crusty baguette, cut into bite-sized cubes

Before you cook

• Grate the Gruyère and Vacherin Fribourgeois into a large bowl and toss them together.
• Cut the baguette into bite-sized cubes, leaving a bit of crust on each piece so it holds on the fork.
• Stir the cornstarch into the kirsch in a small cup until no lumps remain.

Steps

1. Rub the cut side of the garlic clove firmly around the inside of the fondue pot or a heavy saucepan.
2. Pour the white wine into the pot and set it over medium heat.
3. Once the wine is warm and steaming, add the grated cheese a handful at a time, stirring in a figure-eight motion after each addition until it melts before adding more.
4. Keep stirring in a figure eight until all the cheese has melted into a smooth, gently bubbling mixture.
5. Stir the cornstarch-and-kirsch mixture once more, then pour it into the pot.
6. Stir constantly for one to two minutes until the fondue thickens slightly and turns glossy.
7. Add a pinch of nutmeg and a few grinds of black pepper, then stir once more.
8. Move the pot to the tabletop burner set on low so the fondue stays at a gentle simmer.
9. Spear a cube of bread through the crust on a fondue fork, dip it into the cheese with a stir, and eat right away.