200 g Gruyere cheese Grated (1¾ Cups)
120 g Emmental cheese (1 Cup)
30 ml Flour
3 ml Robertsons Cayenne Pepper
2 ml Robertsons Freshly Ground White Pepper
330 ml Dry White Wine Such as Riesling or Sauvignon Blanc.
15 ml Kirsch (Cherry Brandy)
10 ml Freshly Squeezed Lemon Juice
Crusty White Bread Cut Into 1-inch Cubes (About 8 Cups), for Serving
Assorted Vegetables Cut Into Pieces, for Serving.
Toss cheeses in a bowl with flour.
Heat the wine together with the Robertsons Cayenne Pepper and Robertsons Freshly Ground White Pepper in a fondue pot over a medium-low heat until it starts to bubble, about 5 minutes.
Stir in cheese mixture, a little at a time. Stir in kirsch.
Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice.
The mixture should be smooth and almost bubbling.
Transfer pot to its stand set over a burner.
Serve immediately with bread and vegetables.