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Classic Swiss Cheese Fondue

Makes 4 servings

• 2 baguettes
• 8 ounces Gruyere cheese, shredded
• 8 ounces Emmentaler cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, halved
• 1 cup sauvignon blanc or chardonnay
• 3 tablespoons kirsch
• Dash nutmeg, preferably freshly grated
• Salt and white pepper (optional)

Cut baguettes into bite-size pieces, making sure each piece has some crust; set aside. Toss cheeses with cornstarch, coating evenly; set aside.

Rub garlic over the inside of a heavy 4-quart saucepan or burner-proof fondue pot; discard. Add wine to pot and set over low heat until it bubbles. Add cheese a handful at a time, stirring until melted between each addition. Do not let the mixture boil. When cheese is completely melted, remove pot from heat. Stir in kirsch, sprinkle with nutmeg and, if desired, season with salt and white pepper. If using a saucepan, transfer mixture to a fondue pot set over a flame. Serve with bread cubes for dunking.

Per serving: 702 calories (34 percent from fat), 26.4 g fat (14.7 g saturated), 76 mg cholesterol, 33.4 g protein, 70.8 g carbohydrates, 3.8 g fiber, 1,007 mg sodium.

See Fondue history and Tips

(From “ Fondue ” by Lou Seibert Pappas, Chronicle Books.)

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