• 1 clove garlic, minced
• 1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese
• 3 tablespoons unbleached all-purpose flour
• 1 3/4 cup dry white wine
• 1/4 teaspoon freshly grated nutmeg
• A splash or two of kirsch (opt)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

To dip

• Fruits: sliced bananas, apples, pears, peaches, or pineapples, orange sections, strawberries, cherries, raspberries, blackberries, or grapes.
• Breads: crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, breadsticks, naan, mixed-grain bread, focaccia...
• Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit.
• Raw or roasted vegetables: cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, or roasted mushrooms.