cheese fondue

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category: [french]

(multiply below by number of people)

2.5 oz dry white wine
 1 clove garlic
5.5 oz emmental & gruyere cheese
 1 tsp corn starch
0.5 oz kirsch (cherry brandy)
1/2 lb white bread, cubed

Peel garlic, cut in half. Rub inside of saucepan (and fondue pot) with garlic. Bring wine to a boil. Add grated cheese, slowly, stirring into boiling wine; stir until cheese dissolves fully before adding more. Stir kirsch into cornstarch; stir into the wine/cheese. Add dash of pepper and nutmeg, to taste. Serve in fondue pot; keep it slowly bubbling. Cut bread into 1-inch cubes.

source: mastercook web site