Porcini Cheese Fondue - À La Suisse

• 3 tablespoons Calvados or Poire William
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, plus extra for serving
• 1/4 teaspoon nutmeg
• 2 cups dry white wine, such as Sauvignon Blanc
• 1 small garlic clove, minced
• 1 pound grated alpine cheese such as Gruyere, Emmental, Comte. (I use 2/3 Gruyere and 1/3 Emmental or Comte)
• 1 ounce dried porcini mushrooms, soaked in hot water until reconstituted, drained, squeezed dry and coarsely chopped (optional)
• 1 loaf day-old peasant bread, cut in 3/4 inch cubes

1. Have all of your ingredients ready before you begin. Once you start, the fondue will come together quickly, and during this time it must be constantly stirred.
2. Combine Calvados, cornstarch, salt, 1/2 teaspoon black pepper and nutmeg in a small bowl, stirring to dissolve the cornstarch. Set aside.
3. Add wine and garlic to a large heavy saucepan. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance without bringing to a boil.
4. Add cheese one handful at a time, stirring constantly until each handful is melted before adding the next - do not let the fondue boil.
5. Once cheese is added, continue stirring one minute - do not let the fondue boil.
6. Stir in cornstarch. Continue stirring until mixture thickens to fondue consistency. (I find that some cornstarch brands thicken more easily than others. If your fondue remains thin, add 1 more tablespoon cornstarch diluted with 2 tablespoons white wine.)
7. If using porcini, stir the mushrooms into the cheese at this point.
8. Remove from heat. Pour cheese into a warm fondue pot. Serve immediately with lots of freshly ground black pepper.
9. Tip: Use the bread cubes on fondue forks to stir the fondue at the table. Avoid letting the fondue come to a boil.

calvados, cornstarch, salt, freshly ground black pepper, nutmeg, white wine, garlic, alpine cheese, porcini mushrooms, bread

Taken from food52.com/recipes/9515-porcini-cheese-fondue-a-la-suisse (may not work)