Andrew Zimmern Makes Classic Swiss Fondue

Rub the inside of a fondue pot with garlic cloves.

Pour in dry white wine and heat over medium heat until simmering.

Gradually add grated Gruyère and Emmental cheese, stirring constantly until melted and smooth.

Mix cornstarch with lemon juice and add to the cheese mixture to thicken.

Stir in kirsch and season with black pepper and nutmeg.

Keep the fondue warm over a low flame.

Cut bread into cubes and prepare vegetables, apple slices, and pickles for dipping.

Serve with long forks for dipping into the cheese.

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