225g – Gruyère, grated
225g – Emmenthal, grated
1 tbsp – corn starch
1 – garlic clove, halved
1 cup – dry white wine
1 tbsp – kirsch
1/4 tsp – freshly cracked black pepper
1 – baguette, cut into bite-size cubes
1 cup – gherkins
Mix the cheese and corn starch and set aside.
Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine into the pan, set over medium heat and simmer. Gradually add the cheese in small batches and stir with a wooden spoon. When the first batch melts, add the second batch and continue until all the cheese melts.
When all cheese has melted and the fondue has a smooth consistency, stir in the kirsch. Sprinkle with pepper. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to a fondue pot if available. Serve with a baguette and gherkins.
Emmi Le Gruyere, Cave Aged - Kaltbach (Switzerland) (100g)
Morton Bassett Black Pepper Corns Ground (59g)
Morton Bassett Nutmeg Ground (64g)
Cloverleaf Swiss Emmenthal (100g)
Canada Corn Starch (454gr)
Garlic, California (per bulb) (each)
Morton Bassett Whole Black Pepper (60g)
Sunterra French Baguette (ea)
Kuhne Gourment Selection Gherkins Fine Pickles (500ml)