Classic Cheese Fondue
1 clove garlic; peeled and cut into two pieces lengthwise,
1/2 lb Emmental cheese; shredded,
1/2 lb Gruyere cheese; shredded,
3 tbsp cornstarch or all-purpose flour,
2 cups dry white wine,
1 tbsp lemon juice,
1/4 tsp ground nutmeg,
1 tbsp Kirsch (optional),
Salt and white pepper to taste.
Italian bread, cut into bite-size cubes, blanched vegetables like broccoli, potato wedges, carrots, lightly braised baby cabbage, cauliflower, pepper cubes, etc.
Place cheeses and flour into a plastic sealable bag and shake well to coat the cheese with flour. Rub the inside of the fondue pot with garlic. Put it on medium heat and add wine and lemon juice. Simmer it for few minutes. Then reduce the flame and gradually stir in cheese and keep stirring to avoid the cheese from balling up. Cook only until cheese has melted. Do not bring to boil. Then stir in Kirsch, nutmeg, salt and pepper. Now place this fondue pot over a flame just to keep it warm. Arrange your dipping food around the fondue pot with fondue forks or skewers.
You can also prepare the fondue in a saucepan and then transfer it to the fondue pot. In that case follow the same instructions in the saucepan and later transfer the fondue to the fondue pot.