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