- 6 oz. Gruyere
- 6 oz. Emental
- 4 oz. Brie
- 4 oz. Camembert
- 1 ½ cups dry white wine
- 1 tablespoon cornstarch
- 2 tablespoons Kirsch
- 1 garlic clove, crushed and peeled
- nutmeg for grating
- Chop or grate your cheeses and set aside.
- Heat the wine in your fondue pot on the stove over medium-low heat until it just begins to simmer. Add the cheese to the wine and stir continuously in a figure eight motion until the cheese melts.
- Whisk together the cornstarch and Kirsch and add to the pot along with the clove of garlic. Continue stirring for 5-8 minutes until the cheese emulsifies with the liquid and thickens.
- Season the fondue with freshly grated nutmeg and set the fondue pot onto a flame at the table.
- Heat olive oil over high heat in a large skillet until it starts to smoke. Add the peppers and cook, shaking the pan or tossing occasionally until the skins are blistered, 3-4 minutes. Sprinkle peppers with salt to taste, squeeze the lemon wedge over them and transfer peppers to a bowl to serve.