Ingredients
- 1 garlic clove
- 2 cups dry whitew wine
- l lb swiss cheese or 1/2 lb swiss and l/2 lb gruyere coarsely shredded (4 cups)
- 2 tblsp cornstarch
- salt and pepper to taste
- dash of nutmeg
- 2 tblsp kirsch
Directions
Rub garlic over inside of fondue pot.Pour in wine, adjust heat regulator to very low flame. Combine shredded cheese with cornstarch. When air bubbles rise to ther surface of the wine, add a sma;; portion of the cheese-cornstarch mixture and stir constantly with a wire whisk til cheese is melted. Continue to add cheese very gradually, stirring constantly making sure each addition is completely melted. When cjeese mixture is smooth and starts to bubble slightly add salt, pepper and numeg. Slowly pour in kirsch, stirring til blended. Spear cubes of bread and dip and stir into cheese.
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Submitted 6/13/05.
Source: The Fondue Cookbook
Submitted By: Dorothy Painter
avebury69@aol.com
Swiss Cheese Fondue