Ingredients
- 600ml high-acid white wine
- 2 garlic cloves, finely chopped
- 640g emmental or similar, grated
- 960g good quality gruyère, or similar, grated
- 300g reblochon, or similar, skin removed and cubed
- 4tsp kirsch (optional)
- Nutmeg, to grate
- Stale bread, cubed, to serve
Method
- Heat the wine and garlic in a deep heavy-based pan over a low heat until it begins to simmer.
- Add the emmental, a little at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the gruyère, followed by the reblochon, and keep stirring until smooth.
- Stir in the kirsch, if using, followed by a good grating of nutmeg. Transfer to a fondue set or heatproof pan set over a tea light and tuck in immediately.