Traditional Cheese Fondue With Cognac or Kirsch Brandy

Gather the ingredients. The Spruce Eats / Julia Hartbeck Cut bread into bite-sized cubes. The Spruce Eats / Julia Hartbeck Roughly cut the cheeses into small chunks. This technique is preferable to grating it, as it will melt more smoothly. The Spruce Eats / Julia Hartbeck Combine the cornstarch and Kirsch and mix to form a slurry. The Spruce Eats / Julia Hartbeck Peel the garlic clove and cut it in half, then rub the inside of a heatproof fondue pot with the cut garlic clove. The Spruce Eats / Julia Hartbeck Pour in the wine and bring it to a gentle simmer, but don't boil. The Spruce Eats / Julia Hartbeck Add the cheese a handful or so at a time, stirring until it's melted before adding more. The Spruce Eats / Julia Hartbeck Season to taste with salt, pepper, and nutmeg. The Spruce Eats / Julia Hartbeck Adjust the consistency of the cheese sauce with warmed wine if it becomes too thick. The Spruce Eats / Julia Hartbeck Serve bread cubes with skewers or long fondue forks for dipping into the fondue. The Spruce Eats / Julia Hartbeck Enjoy! The Spruce Eats / Julia Hartbeck