pound low-sodium Swiss cheese (Gruyère, Emmentaler or combination of both), shredded or cubed
2
tablespoons cornstarch
1
clove garlic, minced
1
cup HOLLAND HOUSE® White or White with Lemon Cooking Wine
1
tablespoon kirsch or cherry brandy (optional)
Pinch nutmeg
Ground black pepper
1. In medium bowl, coat cheese with cornstarch; set aside. Rub inside of ceramic fondue pot or heavy saucepan with garlic; discard garlic. Bring wine to gentle simmer over medium heat. Gradually stir in cheese to ensure smooth fondue. Once smooth, stir in brandy, if desired. Garnish with nutmeg and pepper.
2. Serve with bite-sized chunks of French bread, broccoli, cauliflower, tart apples or pears. Spear with fondue forks or wooden skewers.
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