Chuck's Fondue Recipe
Approximately 1 lb. hard mountain cheese, grated.
We tend to use: 1/2 lb. Gruyère, 1/2 lb. Emmenthaler, heavier on the Gruyère. We've made it with Comté, but Comté is actually more wonderful than is necessary in this case and does not pay off. Vacherin Fribourgeois adds an interesting funk.
1 clove of garlic
1 cup dry white wine
Fresh ground pepper
Optional: a grind of nutmeg; a splash of kirsch (cherry brandy)
Pound a clove of garlic with the blade of your chef's knife, squishing it slightly. Remove the skin and swipe the inside of your pot with the cracked clove (then discard it). Heat 1 cup wine over medium heat until sizzling, then add the cheese, one handful at a time, stirring constantly in a circular pattern. (If you want to go wild, you can do figure-eights.) As each batch melts, add the next handful. You'll need to stir vigorously to coax the blobs into smoothness. If it gets too thick, add a splash more wine. Once it's oozy and ready, grind some fresh pepper into the pot (and, if you like, add a splash of kirsch and a grind of nutmeg—this will make the flavor a bit more complex and fragrant, but also sweeter; sometimes you simply want garlic, wine, and cheese).
Serve with crusty bread (baguette, a day old, is perfect; multi-grain breads can add a nice hearty note).