3 Cloves of Garlic, Minced
11/2 Cups of White Wine
1 tsp of Lemon Juice
8 Oz. of Shredded White Cheddar
8 Oz. of Shredded Emmentaler Swiss
3 Tbsp of Corn Starch
1 Tbsp of Brandy or Kirsch
1/2 tsp of Nutmeg
Salt to Taste

3 Cloves of Garlic, Minced 11/2 Cup s of White Wine 1 tsp of Lemon Juice 8 Oz. of Shredded White Cheddar 8 Oz. of Shredded Emmentaler Swiss 3 Tbsp of Corn Starch 1 Tbsp of Brandy or Kirsch 1/2 tsp of Nutmeg

Start out by rubbing the minced garlic around the inside of your pot (or the pot your cooking it in if you're planning to transfer the cheese after cooking on the stove). If you love garlic like I do, then you can just leave it there and let it meld with the cheese. If not, then simply remove the bits.


Next up, you'll add in the wine and allow it to warm up to a simmer.

In a bowl, mix together the two cheeses along with the corn starch.

When the wine is heated up, add in your cheese, one handful at a time. Let each handful melt completely; stirring to combine well before adding the next.

Once all of your cheese is melted and smooth, add in the nutmeg and brandy.

Transfer to a fondue pot if you haven't already and prepare to dip, swirl, and dunk your way to culinary bliss.