- 1 clove garlic, halved
- 1 1/4 cups dry white wine, such as Neuchatel or Sauvignon Blanc
- 13 ounces Gruyère cheese, coarsely grated (about 4 cups)
- 13 ounces Emmental cheese, coarsely grated (about 4 cups)
- 1 tablespoon all-purpose flour
- 2 to 4 tablespoons Kirsch
- Freshly ground black pepper, to taste
- 2 1/2 pounds crusty bread, cut into cubes (7 to 8 cubes per person)
Rub cut garlic around the inside of the fondue pot. Pour in wine and bring it to a boil on the stove. Reduce heat to a simmer.
Put grated cheeses into a bowl, add flour and toss well. Gradually add cheeses to the wine, stirring constantly and letting each addition of cheese melt. When the mixture is creamy and smooth, add Kirsch and pepper to taste.
Transfer the pot to its tabletop burner. To eat, spear a piece of bread on a fondue fork, then dip it into the cheese mixture, swirling the fork in a figure-eight to keep the fondue smooth.
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