to each lb of cheese that you use
, you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don''tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue
, rub the pot
with a clove of garlic (we like
garlic, so we leave the clove in, but you don''tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition
(my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread.