cheese fondue1 or 2 cloves of garlic400 ml white wine (Swiss Fendant, Pinot Grigio or similar) 1 lb gruyere cheese, grated 1 lb emmentaller cheese, grated Pepper Nutmeg 1 tsp corn starch 2 shots of kirsch 1 loaf of hearty bread, cut into ~ 1" cubes Set up table-top burner. Light about 5 minutes before serving. Coat fondue pot with crushed garlic. Pour wine into pot. Heat until bubbles form, but don't let it boil. Add grated cheese one handful at a time. Let it melt before adding more, stirring constantly. Adjust heat as necessary to keep cheese from separating. Combine cornstarch and kirsch in a small bowl and then add it to the cheese. Add pepper and nutmeg to taste. Adjust heat on table-top burner to keep cheese from boiling. It helps if people stir as they dip their bread. Serves 4. |
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