Fondue Savoyarde – Geedel

Ingredients

• 400g Comté cheese (aged 6-12 months for balanced flavor)
• 400g Gruyère cheese
• 1 ½ cups (350ml) dry white wine (preferably Savoie or other crisp variety)
• 1 garlic clove, halved
• 1 tablespoon cornstarch
• 2 tablespoons kirsch (cherry brandy, optional for authentic flavor)
• 1 teaspoon lemon juice (optional, enhances smoothness)
• Freshly ground black pepper, to taste
• Pinch of nutmeg (optional, for warmth)
• 1 loaf crusty baguette, cubed
• 1 cup boiled baby potatoes, halved
• 1 cup steamed broccoli or cauliflower florets
• 1 apple, sliced (Granny Smith works well)
• Optional: cornichons, cured meats