1 lb Gruyere cheese, grated
1/2 lb Emmentaler cheese, grated
4 teaspoons cornstarch
1 clove garlic
1 1/2 cups dry white wine, preferably Neufchatel
1 1/2 tablespoons kirsch, if desired
* Ground pepper, to taste
* Pinch nutmeg, to taste
In a large bowl, combine the Gruyère cheese, Emmentaler cheese and cornstarch.
Gently toss to coat the cheeses evenly with cornstarch.
Slice the garlic clove in half and rub the inside of the fondue pot with the garlic. Disca
rd the garlic.
Add the wine and bring to a boil over moderate heat. While stirring constantly, gradually
add in the cheese mixture. Stir until smooth.
Add the kirsch, if desired, and adjust seasoning with pepper and nutmeg. Simmer mixture fo
r 2 to 3 minutes, then reduce the heat to a low flame. Serve immediately.
Be sure to stir the cheese occasionally to prevent it from scorching or separating.
No Nutritional Information Available