Total Time
40mins
Prep 30 mins
Cook 10 mins

Recipe courtesy of Emeril Lagasse

Ingredients Nutrition

Directions

  1. In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
  2. In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat.
  3. Add the cheese, a bit at a time, stirring well to prevent from clumping, and cook until melted.
  4. Add the kirsch, salt, pepper and nutmeg; stir well, and cook, stirring until the mixture is smooth, about 3 to 5 minutes.
  5. Adjust the seasonings to taste.
  6. Set the pot over a candle or canned heat and serve hot with assorted dipping items.

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