Add the white wine to the shallots and bring to a boil for 1 minute. Using one small handful at a time, slowly begin to add the cheese. Whisk until the cheese is melted and the pot returns to a simmer before adding more. Continue until all the cheese has been added to the fondue.
1 ½ cups dry white wine
Whisk in the nutmeg, garlic, calvados and pepper. Be generous with the amount of pepper you grind in. Check for seasonings and add more salt and pepper as necessary.
1 pinch ground nutmeg, 1 small garlic clove, 2 tablespoons apple brandy, 1 teaspoon fresh ground black pepper
If you would like your fondue to be a little thinner you can add another splash of wine or even water.
Use a dry white wine such as a pinot gris or a sauvignon blanc in this recipe.The fondue can be made up to a day in advance. Store the cooled fondue in your fridge until about 15 minutes before you would like to serve it. Warm it on medium-low heat and whisk frequently until it is hot and bubbling. You may need to add a splash of water to thin it a little.
What to dip in a cheese fondue
While bread is what is often served with fondue, there are many other things that you can use to dip. Some of our favorites are spicy sausage, sautéed whole mushrooms, lightly steamed broccoli or cauliflower, prawns, tiny roasted potatoes, and slices of apples.