Instructions

1. Grate 10 ounces Emmental cheese and 10 ounces Gruyère cheese (about 2 1/2 cups each).
2. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove.
3. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes.
4. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth.
5. While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted and incorporated before adding the next.
6. When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
7. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again.
8. Carefully light the flame on your fondue set, following the manufacturer’s instructions.
9. Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material.
10. Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions.