In a small bowl, coat the grated or shredded cheeses with cornstarch and set them aside. Prepare all your dippers by cutting them into bite-sized pieces.
700 grams imported Swiss cheese, 22 grams cornstarch
Cut one of the garlic cloves in half and rub the inside of the ceramic fondue pot with the garlic, then discard. Mince the other two garlic cloves (or put through a garlic press) to add them in at the end.
3 garlic cloves
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid in a figure 8 motion. This is the one good tip I got from my mom when it comes to making cheese fondue ;-). Melting the cheese gradually encourages a smooth fondue.
375 milliliters dry white wine, 22 grams fresh lemon juice
Once smooth, stir in Kirschwasser, mustard, nutmeg and minced garlic. Season to taste with salt.
30 grams Kirschwasser, ¾ teaspoon dry mustard, 1 teaspoon nutmeg
Spear with fondue forks, dip, swirl and enjoy! Drop a dipper? Take a shot of Kirschwasser!
prosciutto di Parma, cornichons, pear, bell pepper, boiled mini potatoes, rustic country bread