This classic fondue from NYC chefs Bruce and Eric Bromberg includes Jarlsberg, Emmental, Gruyère and Parmigiano, plus just the right amount of kirsch. It’s creamy, gooey and perfectly balanced. Slideshow: More Fondue Recipes
In a fondue pot or an enameled cast-iron casserole, whisk the wine with the cornstarch, garlic and a generous pinch of salt. Bring to a boil, then simmer over moderate heat until barely thickened, about 2 minutes. Add the cheese in small handfuls, whisking constantly, until very smooth and hot; let each handful melt completely before adding more. Stir in the kirsch and season with salt. Serve hot with bread and apple wedges.