A delightful twist on the classic cheese fondue, perfect for cozy gatherings.
Rub the inside of a heavy pot with the cut side of the garlic clove, then discard the garlic.
This step infuses the pot with a subtle garlic aroma without overpowering the fondue.
Pour the wine into the pot and heat it over medium heat until it just starts to simmer.
Avoid boiling the wine to preserve its delicate flavor.
In a small bowl, mix the cornstarch with the kirsch until smooth.
Ensure the mixture is lump-free for a smooth fondue.
Gradually add the grated cheeses to the pot, stirring constantly in a zigzag motion until melted and creamy.
Adding the cheese slowly prevents clumping and ensures a smooth texture.
Stir in the cornstarch mixture and continue to cook, stirring, until the fondue thickens, about 5 minutes.
The cornstarch helps stabilize the fondue, giving it a silky consistency.
Season with a pinch of nutmeg and transfer the fondue to a fondue pot set over a flame.
Nutmeg adds a warm, subtle spice that complements the cheese.
Serve immediately with bread cubes, steamed vegetables, or fruits for dipping.
Keep the fondue warm to maintain its creamy texture.
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