- 2 kilograms
mixed Vegetables to taste (such as cauliflower, broccoli, carrots, small potatoes, mini artichokes)
- 1 kilogram
Bread (such as White bread or brown bread)
- 600 milliliters
dry White wine
- 400 grams
Emmentaler cheese (grated)
- 800 grams
Gruyére cheese (grated)
- 40 grams
- 3 centiliters
Sauce pan (for cheese fondue)
Rinse and trim the vegetables, then cut into bite-sized pieces. Quarter the artichokes if using. Blanch the vegetables in boiling salted water until al dente.
Cut the bread into pieces. Place the vegetables and the bread into small bowls, cover, and set aside.
Peel the garlic and cut in half. Rub the fondue pot with the cut sides of the garlic. Add the wine (minus 2-3 tablespoons) to the pot and bring to a boil. Add the cheese to the wine, and stir until combined. Stir constantly until the cheese has melted completely.
Bring the mixture to a boil, stirring strongly. Mix the cornstarch with the remaining wine and the kirsch until smooth. Mix into the cheese mixture. Return to a boil, then season to taste with pepper and nutmeg. Remove the pot from the stove and place on a warmer. Serve the fondue with the reserved blanched vegetables and cubes of bread.