Cheese Fondue Recipe
1/2 pound Gruyere cheese, grated
1/2 pound Emmentaler cheese, grated
2 tablespoons cornstarch
1 cup dry white wine
2 tablespoons kirsch
salt and pepper, to taste
1/8 teaspoon nutmeg
crusty French bread, cut into 1" cubes
nice size pieces of cooked vegetables (broccoli, pearl onions, potatoes,
carrots)
Toss the cheeses with the cornstarch and set aside. Rub a saucepan with
the garlic, pour in the wine or milk, and heat over low heat until it
just simmers. Add the cheese gradually and stir constantly until melted.
Add the kirsch, if using, and the seasonings. Stir until mixture is blended
and smooth. Keep warm but do not boil. When you are ready to serve, transfer
mixture to a fondue pot. Serves 6
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