Swiss Cheese Fondue

Step 1

Cut the Gruyère block into chunks roughly the size of walnuts—about 1 to 1.5 inches wide—using a chef's knife. Place the chunks in a small bowl.

Step 2

Cut the Emmental block into chunks the same size as the Gruyère. Add them to the same bowl with the Gruyère.

Step 3

Measure 1 tablespoon cornstarch into a small cup. Add 1 tablespoon of the white wine and stir with a small spoon until the cornstarch dissolves completely and looks like thin paste.

Step 4

Pour 1 cup of white wine into a fondue pot or a medium heavy-bottomed pot. Place it over medium heat and wait until the surface shimmers and small bubbles rise from the bottom, about 3 to 4 minutes.

Step 5

Add the Gruyère and Emmental chunks to the hot wine in one handful. Stir constantly with a wooden spoon or whisk, making circular motions from the bottom of the pot upward, until all the cheese is melted and smooth, about 4 to 5 minutes. The mixture should look creamy with no visible cheese chunks.

Step 6

Stir in the cornstarch mixture (the one you made in step 3) by pouring it into the pot while stirring continuously. Keep stirring for 1 to 2 minutes until the mixture thickens slightly and looks glossy and uniform.

Step 7

Remove the pot from heat and stir in 2 tablespoons of kirsch. The fondue will smell fragrant and fruity.

Step 8

Transfer the fondue pot to a fondue stand with a heat source underneath (an alcohol burner or tea light), positioned in the center of the table so all diners can reach it easily.

Step 9

Place the bread cubes in a basket or bowl on the table. Give each diner a fondue fork or small skewer for spearing bread and dipping into the hot cheese.