• 3 ounces Chablis
• 2 medium-size cubes camembert cheese
• 1 teaspoon garlic • Sharp Swiss Gruyere cheese • Swiss Emmental cheese • Flour • 1 Tablespoon crushed walnuts • 1 Tablespoon caramelized onions • Dash of nutmeg • Squeeze of lemon • 2 teaspoons kirschwasser (cherry brandy) • Fresh ground pepper Method: Heat Chablis in a fondue pot until it steams. Sprinkle enough flour onto camembert cheese so it is covered; add to pot and stir until melted. Add garlic and a 50-50 mixture of Swiss Gruyere and Swiss Emmental cheeses based on the desired thickness of the fondue. Once the cheese is melted, add walnuts, caramelized onions, nutmeg, lemon and kirschwasser. Sprinkle with fresh ground pepper.