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Ingredients
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Cheese Fondue
Garlic Pretzel Nuggets
Method
Cheese Fondue
Prepare cheese
Grate both Gruyère and Emmental and toss them together in a bowl with the cornstarch until evenly coated. The cornstarch prevents separation and helps the fondue become smooth.
Rub pot with garlic
Take a medium fondue pot or heavy-bottomed saucepan and rub the cut sides of the halved garlic clove all over the interior. Leave the garlic halves in the pot for a minute for subtle flavor, then discard them or reserve for another use.
Heat wine
Over medium-low heat, pour the dry white wine into the prepared pot and warm until it is hot but not boiling (small bubbles will form at the edge). Keep heat gentle to avoid scorching the cheese later.
Melt cheese
Add the grated cheese a handful at a time, stirring constantly with a wooden spoon or silicone spatula in a figure-eight motion. Allow each addition to melt fully before adding the next. Maintain a gentle heat — the mixture should be smooth and glossy.
Finish fondue
Once all cheese is incorporated and smooth, stir in the kirsch (or vermouth) and lemon juice. Season with ground black pepper and freshly grated nutmeg. If the fondue is too thick, add a tablespoon of warm wine to loosen; if grainy or separated, remove from heat and whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch dissolved in 1 tbs cold water) and return to low heat, stirring until smooth.
Garlic Pretzel Nuggets
Preheat and prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Make garlic butter
Melt the unsalted butter in a small saucepan or microwave until just melted. Stir in the minced garlic, chopped parsley, olive oil (if using), and coarse sea salt. Let sit for 2 minutes so the garlic softens into the butter but does not brown.
Toss pretzels
Place the pretzel nuggets in a large bowl. Pour the garlic butter mixture over them and toss gently until each nugget is evenly coated. Spread the coated nuggets in a single layer on the prepared baking sheet.
Finish and serve
Transfer the warm Garlic Pretzel Nuggets to a serving bowl. Sprinkle a pinch more chopped parsley if desired. Serve immediately with the Cheese Fondue, using fondue forks or skewers to dip.