Keep all the ingredients ready for the fondue. Use grated cheese.
Rub garlic clove against the inner pot.
Turn on the heat for the portable mini stove and place pot over the stove.
Pour white wine into the fondue pot and add in the cheese.
Season with nutmeg and black pepper, add cornflour and the cherry brandy. Mix all well
Control the heat, keep on stirring occasionally and watch the cheese melt.
Keep your cut bread ready. Your cheese fondue can be enjoyed when the cheese is smooth and bubbly.
Start by poking the bread into an elongated fondue fork and dipping it into the cheese.
Repeat and enjoy. :)
Control the heat until the pot is almost empty. In the end, there is always a layer of cheese at the center that gets hard. I like to eat that.
I recommend using two cheese for the cheese fondue, the swiss Gruyere and Emmental cheese. The flavor is more interessting that way. You can also just use one cheese, as for example a flavorful good melting cheddar cheese.
The Cherry Brandy is optional but it adds some interessting flavors to the cheese fondue.
The garlic adds flavor, the white wine adds ideep acidic flavors and helps to emulsify the fondue and the corn flour binds the fondue even further. That way your cheese won't seperate and you are left with a velvety smooth cheesy fondue. Yum!
Use hard bread to dip. In Switzerland they sometimes serve cooked potatoes too. Another progressive approach is to dip with freshly cut fruits such as apple and pear.
Recipe based on my former coordinator's swiss fondue recipe back when I worked in Switzerland.