Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard. Add the wine and heat to boiling. Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg. Stir constantly until the cheese is melted and very hot. Add the kirsch or brandy (if using).
Serve with cubes of bread, sliced pears, and sliced apples.
The perfect cheese fondue is unctuously rich, nutty yet sweet, and as fun to eat as s'mores. Traditional recipes call for two or three kinds of cheese, such as Gruyère and Emmentaler, slowly and carefully melted together and thickened with cornstarch.
I loved this dish and would definitely make it again for any occasion. I followed the recipe exactly (used Chateau St. Michelle's Dry Riesling and cheap store brand pre-grated swiss cheese). A wallet-friendly fondue that tastes like you spent good money on cheese!
I served this at a 'girls night in' dinner for friends with sour dough, green apples, and fresh broccoli. Everyone there had previously tried my favorite fondue recipe involving garlic, emmantaler swiss, gruyere, and a little fresh-grated nutmeg. I still prefered the slightly nuttier taste of the old recipe but everybody else said they couldn't tell the difference without a side by side comparison. And considering the price of cheese right now this is a very worthy alternative that stands on its own as a great recipe.