Ingredients
1.25 cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese
Directions
Step 1
In a saucepan, combine white wine, cherry brandy, crushed garlic, cayenne pepper, nutmeg, and cornstarch. Place over medium heat, whisk occasionally, and cook until the mixture thickens slightly and wisps of steam appear, about 3 to 5 minutes.
Step 2
Add the Gruyère and Emmentaler cheeses to the saucepan, one handful at a time, and slowly whisk after each addition until melted. Continue whisking until all the cheese is melted and the sauce is smooth. Remove from heat and transfer to a fondue pot for serving.
Step 3
Keep the fondue warm during serving to prevent solidification.