CLASSIC SWISS FONDUE

Serves: 4-6

8 oz (225 g) Emmentaler cheese, shredded or cut into 1/4-inch (6-mm) dice 8 oz (225 g) Gruyère cheese, shredded or cut into 1/4-inch (6-mm) dice 1 tbsp (15 ml) potato starch

2 cloves garlic, one cut in half and one minced 2 cups (500 ml) dry white wine, such as Pinot Grigio, Riesling or Sauvignon Blanc, plus more as needed

3 to 4 tbsp (45-60 ml) kirsch

1/2 tsp (2.5 ml) paprika Pinch freshly grated nutmeg

Freshly ground black pepper

1. In a medium bowl, toss the cheeses with the potato starch until the cheese is evenly coated.

2. Rub the halved garlic all around the inside of an enamelled Dutch oven (or fondue pot).

3. Add the wine and bring it to almost a boil over medium heat. You should see some bubbles breaking the surface.

4. Gradually add the cheese to the pot, stirring constantly with a spatula or wooden spoon. Continue stirring until the cheese is thoroughly melted and the mixture is smooth.

5. Stir in 3 tbsp (45 ml) kirsch, minced garlic, paprika, nutmeg and freshly ground black pepper (to taste). Continue stirring until it just starts to simmer and thickens.

6. If you dip a piece of bread into the fondue, the cheese should coat it. If you find the mixture is too thick at this point, stir in an additional 1 tbsp (15 ml) of kirsch and/or additional wine.

7. Reduce heat to low and serve, encouraging people to stir and scrape the bottom as they dip into the fondue. (Alternately, if you have a fondue set, place the fondue pot over its heat source.)

8. As time goes on, the fondue will thicken, so you may need to fiddle with the heat, occasionally increasing it and/ or adding more wine to maintain a fluid consistency, as desired.