Fondue (Switzerland)
Serves 4
Ingredients
Method
200 g. Gruyere Cheese
200 g. Emmental Cheese
1 Garlic Clove
300 ml. Dry White Wine
2 tsp. Cornstarch
3 tbsp. Kirsch (Cherry Brandy)
Freshly Ground Pepper
Freshly Grated Nutmeg
1 French Baguette
Cut the cheese into small cubes or grate it. Rub the inside of the fondue pot with the garlic clove.
Pour the wine into the pot and heat gently until hot, but not boiling.
Gradually add the cheese, stirring until melted and smooth.
In a small bowl, blend the cornstarch smoothly with the kirsch, then stir into the cheese.
Continue to cook gently, stirring constantly until the mixture is thick and creamy. Do not allow it to boil.
Season with pepper and nutmeg. Serve with chunks of French bread for dipping.