Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Natural Swiss cheese; shredded
2 c Gruyere cheese (8 oz); shredded
1 tb Corn starch
1 cl Garlic, cut into halves
1 c Dry white wine
1 tb Lemon juice
3 tb Kirsch or dry sherry
1/2 ts Salt
1/8 ts White pepper
French bread; cut into 1" cubes
Toss cheeses with corn starch until coated. Rub garlic on bottom
and side of heavy saucepan or skillet and add wine. Heat over low
heat just until bubbles rise to surface (wine should not boil).
Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a
time, stirring constantly with wooden spoon over low heat until
cheeses are melted. Stir in kirsch, salt and white pepper. Remove
to earthenware fondue dish and keep warm over low heat. Spear bread
cubes with fondue forks and dip and swirl in fondue with stirring
motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated
wine.
NOTE: An additional 2 cups shredded Swiss cheese can be substituted
for Gruyere cheese.
